Ingredients
2 medium sweet onions
3 tablespoons olive oil 2 teaspoon salt 3 cloves garlic chopped 1 15ounce can cannellini beans drained and rinsed 2 1/2 teaspoons herbes de Provence 1 1/2 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 -8 oz mozzarella cheese |
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Instructions1. 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 1/2 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 1/2 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 1/2 teaspoon salt, 2 teaspoons herbes de Provence and 1 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 sprinkle cheese on top. Bake 15 more minutes. Cool slightly and slice into 4 servings. |
Tuesday, August 14, 2012
Provencal Summer Vegetable Bake
Made this for dinner last night. Needed a bit more spicing up so I increased a few things for you to add to it. Would even be great with some marinara sauce over some pasta....
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