1 (15 ounce) can cannellini beans, drained and rinsed
2 1⁄2teaspoonsherbes de provence
1lbeggplant, ends trimmed, halved lengthwise
3largesummer squash, ends trimmed(combination of zucchini and yellow squash)
Serving Size: 1 (661) g
Servings Per Recipe:4
Calories from Fat 180 g43 %
Total Fat 20.1 g30 %
Saturated Fat 7.6 g38 %
Cholesterol 22.4 mg 7 %
Sodium 912.5 mg 38 %
Total Carbohydrate48.2 g 16 %
Dietary Fiber 15 g59 %
Sugars 14.7 g58 %
Protein 18 g 36 %
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.