Provencal Summer Vegetable Bake

READY IN: 1hr 30mins

INGREDIENTS

  • 2mediumsweet onions
  • 3tablespoonsolive oil
  • 34 teaspoonsalt
  • 2garlic cloves, chopped
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 2 12 teaspoonsherbes de provence
  • 14 teaspoonpepper
  • 1lbeggplant, ends trimmed, halved lengthwise
  • 3largesummer squash, ends trimmed(combination of zucchini and yellow squash)
  • 12 lbrusset potato
  • 3plum tomatoes
  • 4ouncesgoat cheese
  • NUTRITION INFO

    Serving Size: 1 (661) g

    Servings Per Recipe:4

    Calories: 424.9

    Calories from Fat 180 g 43 %

    Total Fat 20.1 g 30 %

    Saturated Fat 7.6 g 38 %

    Cholesterol 22.4 mg 7 %

    Sodium 912.5 mg 38 %

    Total Carbohydrate48.2 g 16 %

    Dietary Fiber 15 g 59 %

    Sugars 14.7 g 58 %

    Protein 18 g 36 %

    DIRECTIONS

  • Heat oven to 400 degrees F.Peel and halve onions; cut into 1/4 inch thick slices.Heat 1 Tbs of the oil in a large saute pan over medium heat.Add onions and 1/4 tsp salt.Cook 8-10 minutes or until softened.Add garlic and cook 1 minute.Stir in beans, 1/2 tsp of the herbes de provence and 1/8 tsp of the pepper.Pour mixture into bottom of a 9×13 inch casserole dish.
  • Meanwhile, cut eggplant, squash, potaotes and tomatoes into 1/4 inch thick slices.(To speed things up, use a food processor fitted with a slicing blade or a mandoline.)Toss vegatables with remaining 2 Tbs olive oil, 1/2 tsp salt, 2 tsp herbes de provence and 1/8 tsp pepper.Arrange vegetables on top of onion-bean mixture in 1 layer; pack tightly.Layer alternating veggies and in rows.
  • Cover dish with aluminum foil and bake at 400 degrees for 45 minutes.Remove foil and crumble goat cheese on top.Bake 15 more minutes.Cool slightly and slice into 4 servings.
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