Provencal Summer Vegetable Bake

This hearty casserole is a one-dish meatless dinner.  Feel free to use different cheese, like mozzarella or Parmesan, if you’re not a fan of goat cheese.  Makes 4 servings.

 

What you’ll need:

  • 2 medium sweet onions
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt
  • 2 cloves garlic, chopped
  • 1 can (15 ounces) white beans, rinses and drained
  • 2 1/2 teaspoons herbes de Provence
  • 1/4 teaspoon pepper
  • 1 large eggplant, edges trimmed, halved lengthwise
  • 3 large squash (zucchini and squash, combination), ends trimmed
  • 1/2 pound russet (baking) potatoes
  • 3 plum tomatoes
  • 4 ounces goat cheese

What you’ll do:

  • Heat oven to 400 degrees.
  • Peel and halve the onions; slice.
  • Heat 1 tablespoon of oil in a large saute pan over medium heat.  Add onions and 1/4 teaspoon salt.  Cook 8-10 minutes or until softened.
  • Add the garlic and cook 1 minute.  Stir in the beans, 1/2 teaspoon herbes de Provence and 1/8 teaspoon pepper.
  • Pour the mixture into the bottom of a 9 x 13 oven-safe casserole dish.
  • Cut the eggplant, squash, potatoes and tomatoes into 1/4-inch thick slices.  Toss the vegetables with 2 tablespoon of olive oil, 1/2 teaspoon salt, 2 teaspoons herbes de Provence and 1/8 teaspoon pepper.
  • Arrange the vegetables on top of the onion-bean mixture in 1 layer; pack tightly.
  • Cover with aluminum foil and bake at 400 degrees for 45 minutes.
  • Remove the foil, crumble the cheese on top.  Bake for 15 more minutes, uncovered.
  • Cool and serve.

Recipe and image from Family Circle.

So what are you waiting for…Get dinner on the table!

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