PROVENCAL SUMMER VEGETABLE BAKE
Steps:
- 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 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 afood 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.
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M Haseeb
[email protected]I'm definitely going to make this recipe again.
jason figueroa
[email protected]This recipe is a great way to get your kids to eat their vegetables.
samuel oduor
[email protected]I'm not a big fan of vegetables, but this recipe changed my mind.
Pandu divid
[email protected]This dish is a great way to use up leftover vegetables.
Jaxsen Nielsen
[email protected]I love the simplicity of this recipe. It's easy to follow and the results are amazing.
MELL - ANNIE Entertainment
[email protected]This is a delicious and healthy recipe that is perfect for a summer meal.
Salman Qadri
[email protected]I highly recommend this recipe to anyone who loves vegetables and is looking for a new and exciting way to prepare them.
JK KABIR
[email protected]This recipe is a keeper. It's going into my regular rotation of go-to dishes.
Ahmed Jamali
[email protected]I'm always looking for new and exciting recipes, and this one definitely fits the bill. It's unique and flavorful, and I can't wait to make it again.
pk Aktar
[email protected]I'm a vegetarian and I love this recipe. It's a great way to get a variety of vegetables in one dish.
Prodip kar
[email protected]This dish is a great way to get kids to eat their vegetables. My kids loved the sweet and savory flavors, and they didn't even realize they were eating healthy.
Genesis Esquivel
[email protected]I love that this recipe is so customizable. I can add or remove vegetables depending on what I have on hand or what my family prefers.
Tanyaradzwa Gwama
[email protected]I made a few substitutions based on what I had on hand, and it still turned out great. This recipe is very versatile and forgiving.
Abdul Bari
[email protected]I followed the recipe exactly and it turned out perfectly. The vegetables were cooked to perfection and the flavors were amazing.
Galebone Nkwana
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it, and I got lots of compliments on my cooking.
Faheem Arain
[email protected]This dish is so easy to make, and it's a great way to use up summer vegetables. I love that it's healthy and delicious at the same time.
Nishal Chamling
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The eggplant was tender and flavorful, and the combination of vegetables was perfect.
Achia Job
[email protected]This recipe was a hit at my last dinner party. Everyone raved about the flavors and the beautiful presentation. I will definitely be making it again!
Kristina Tamang
[email protected]What a colorful and inviting dish! I love the combination of vegetables and the vibrant colors. It was a feast for the eyes before I even took a bite!