Provencal Summer Vegetable Bake Recipe

Name: Provencal Summer Vegetable Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet onions, halved, cut into 1/4 inch slices; 3 tablespoons olive oil; ¾ teaspoon salt; 2 garlic cloves, chopped; 1 (15 ounce) can cannellini beans, drained and rinsed; 2 ½ teaspoons herbes de provence; ¼ teaspoon pepper; 1 small eggplant, ends trimmed halved lengthwise; 3 medium summer squash, ends trimmed (yellow and zucchini); 12 lb russet potato; 3 tomatoes; 4 ounces crumbled goat cheese

Servings: persons

2 medium sweet onions, halved, cut into 1/4 inch slices
3 tablespoons olive oil
¾ teaspoon salt
2 garlic cloves, chopped
1 (15 ounce) can cannellini beans, drained and rinsed
2 ½ teaspoons herbes de provence
¼ teaspoon pepper
1 small eggplant, ends trimmed halved lengthwise
3 medium summer squash, ends trimmed (yellow and zucchini)
12 lb russet potato
3 tomatoes
4 ounces crumbled goat cheese

1
Heat oven to 400.
2
Heat 1 T oil in large saute pan over medium heat.
3
Cook onions and 1/4 t salt 8-10 minutes until soft.
4
Add galic, cook 1 minut more.
5
Stir In beans, 1/2 t herbes de Provence and 1/8t pepper.
6
Pour into 9x13 pan.
7
Cut eggplant, squash, potatoes, and tomatoes into 1/4 slices.
8
Toss veggie with remaining 2 T oil, 1/2 t salt, 2 t herbes de Provence, and 1/8 t pepper.
9
Arrange veggies on top of onion-bean mixture in a single layer (ok to overlap).
10
Cover dish with foil and bake at 400 for 45 minutes.
11
Remove foil, crumble goat cheese on top.
12
Bake 15 minutes more.
13
Cool slightly.

1401

kcal

Calories

Fat

261

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium sweet onions, halved, cut into 1/4 inch slices, 3 tablespoons olive oil, ¾ teaspoon salt, 2 garlic cloves, chopped, and more.

Yes, Provencal Summer Vegetable Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Provencal Summer Vegetable Bake

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