Provençal Summer Vegetable Bake

Be the first to review
READY IN: 1hr 30mins
Recipe by christine.a.baron

A recipe from Family Circle Magazine that uses your peak summer veggies. A great vegetarian main course or side dish.

Ingredients Nutrition


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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a