Provencal Summer Vegetable Bake
- cal. (kcal) 378
- Makes: 4 servings
- Prep: 30 mins
- Bake: 1 hr at 400°F
- Cook: 11 mins
medium sweet onions
cloves garlic, chopped
cannellini beans, drained and rinsed
herbes de Provence
large eggplant (about 1 pound), ends trimmed, halved lengthwise
large summer squash (combination of zucchini and yellow squash), ends trimmed
- 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.
- 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.
- 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.
- Forget what you learned about salting eggplant.The theory is that it eliminates bitterness. But most varieties nowadays don't have that undesirable trait, so salting only serves to increase a dish's sodium level. Skip it.
Nutrition Information for Provencal Summer Vegetable BakeServings Per Recipe: 4
PER SERVING: 378 cal., 17 g total fat (6 g sat. fat), 13 mg chol., 701 mg sodium, 45 g carb. (12 g fiber), 15 g pro.