1 lg eggplant (about 1 lb), ends trimmed, halved lengthwise
3 lg summer squash (zucchini & yellow squash), ends trimmed
1/2 lb russet potatoes
3 plum tomatoes
4 oz goat cheese
Instructions
1. Heat oven to 400 degrees . Peel and halve onions; cut into 1/4-
inch-thick slices. Heat 1 tablespoon of the oil in a largesaute pan
over medium heat. Add onions and 1/4 teaspoon of the salt. Cook
8 to 10 minutes or until softened. Add garlic and cook 1 minute.
Stir in beans, 1/2 teaspoon of the herbes de Provence and 1/8
teaspoon of the pepper. Pour mixture into bottom of a 9 x 13
oven-safe casserole.
2. Meanwhile, cut eggplant, squash, potatoes 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 vegetables with
remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 2 teaspoons
herbes de Provence and 1/8 teaspoon pepper. Arrange vegetables
on top of onion-bean mixture in 1 layer; pack tightly.
3. Cover dish with aluminum foil and bake at 400 degrees for 45
minutes. Remove foil and crumble cheese on top. Bake 15 more
minutes. Cool slightly and slice into 4 servings.
Originally Submitted
7/31/2012
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