Layers of sliced summer squash, potatoes and tomatoes over a bed of white beans, topped with crumbled cheese - I found this recipe in an old Family Circle (click for recipe) magazine and it's really good. I do it a little differently from the original recipe omitting the called for eggplant (I don't love eggplant) and onion (my husband doesn't like onion) and I don't think it's missing either of those ingredients - it's very flavorful and pretty! It also calls for herbes de provence which is a mixture of dried herbs that you can make yourself or buy in the spice section at the grocery store (I bought it in a jar and had no problem finding it), if you don't have it or want to buy it I think this would taste just fine without it - add salt and pepper to taste and maybe a sprinkling of any kinds of herbs you happen to have - thyme, rosemary, etc. I served it on the side with grilled chicken - it would taste good with lots of different meats and could also be served alone since it has the beans for a protein. Usually I slice all of these by hand but I'm still learning how to use all the attachments on my food processor so decided to play with the slicing disk and it worked great - saved some time and made everything more uniform for sure. It works just fine slicing by hand tho, don't let that stop you from making this! It's a good one - enjoy!
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| the magazine shows these arranged in overlapping layers, I stand them up alternating veggies and like how it looks... |
Ingredients
2 medium sweet onions
3 tablespoons olive oil
3/4 teaspoon salt
2 cloves garlic, chopped
15 ounce 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
3 tablespoons olive oil
3/4 teaspoon salt
2 cloves garlic, chopped
15 ounce 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
Directions
- 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 large saute 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 goat cheese on top. Bake 15 more minutes. Cool slightly and slice into 4 servings.
Nutrition Information for Provencal Summer Vegetable Bake
Servings Per Recipe: 4
Per Serving: 12 g fiber, 701 mg sodium, 6 g sat. fat, 13 mg chol., 15 g pro., 378 kcal cal., 17 g Fat, total, 45 g carb.
Servings Per Recipe: 4
Per Serving: 12 g fiber, 701 mg sodium, 6 g sat. fat, 13 mg chol., 15 g pro., 378 kcal cal., 17 g Fat, total, 45 g carb.
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