Provencal Summer Vegetable Bake | Just A Pinch Recipes
Heat oven to 400°. Peel and halve onions; cut into 1/4-inch-thick slices. Heat 1 tablespoon of the oil in a large sauté pan over medium heat. Add onions and 1/4...
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Ingredients
- 2 medium sweet onions
- 3 tablespoon(s) olive oil
- 3/4 teaspoon(s) salt
- 2 clove(s) garlic
- 1 can(s) cannelini beans
- 2 1/2 teaspoon(s) souper spices herbes de provence
- 1/4 teaspoon(s) pepper
- 1 large eggplant (about 1 pound), ends trimmed, halved lengthwise
- 3 large summer squash (combination of zucchini and yellow squash)
- 1/2 pound(s) pound russet potatoes
- 3 plum tomatoes
- 4 ounce(s) 4 ounces goat cheese
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