Provençal Summer Vegetable Bake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 medium sweet onions, halved, cut into 1/4 inch slices
• 3 tablespoons olive oil
• 3/4 teaspoon salt
• 2 garlic cloves, chopped
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 2 1/2 teaspoons herbes de provence
• 1/4 teaspoon pepper
• 1 small eggplant, ends trimmed halved lengthwise
• 3 medium summer squash, ends trimmed (yellow and zucchini)
• 1/2 lb russet potato
• 3 tomatoes
• 4 ounces crumbled goat cheese

Recipe

• 1 heat oven to 400. heat 1 t oil in large sauté pan over medium heat. cook onions and 1/4 t salt 8-10 minutes until soft. add galic, cook 1 minut more. stir in beans, 1/2 t herbes de provence and 1/8t pepper. pour into 9x13 pan.
• 2 cut eggplant, squash, potatoes, and tomatoes into 1/4 slices. toss veggie with remaining 2 t oil, 1/2 t salt, 2 t herbes de provence, and 1/8 t pepper. arrange veggies on top of onion-bean mixture in a single layer (ok to overlap).
• 3 cover dish with foil and bake at 400 for 45 minutes. remove foil, crumble goat cheese on top. bake 15 minutes more. cool slightly.