Vegetable Cassoulet

A requested recipe from Bon Appetit. Great for that once a week vegetarian meal.

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 4  cups  thickly sliced mushrooms
• 2  tablespoons olive oil
• 2  large onions, thickly sliced
• 1  large garlic clove, minced
• 2  medium zucchini, cut in 1/2 inch slices
• 1 1⁄2 cups  sliced  yellow squash, cut in 1/2 inch slices
• 2 (16 ounce) cans white beans, drained
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1⁄3 cup  chopped fresh parsley
• 1  teaspoon dried basil, crushed (or 1 tablespoon fresh chopped basil)
• 1⁄2 teaspoon oregano, crushed
• 1⁄2 cup dry white wine

Directions

1. In large, deep saucepan/pot, brown mushrooms in oil. Remove to platter and empty liquid left in pot. Add onions and garlic, saute 5 minutes.
2. Add zucchini and yellow squash. Saute until vegetables are tender crisp.
3. Blend in mushrooms, beans, tomatoes with juice, parsley, basil, oregano and wine.
4. Spoon into 2-quart baking dish, cover with lid.
5. Bake at 350* for 40 minutes. Allow to "rest" 30 minutes before serving for best flavor.
6. Sprinkle servings with parmesan cheese or feta cheese crumbles, if desired.