Provencal Summer Vegetable Bake

Provencal Summer Vegetable Bake
Family Circle Aug 2012

What you Need: 

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

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.