Vegetable Casserole With Bean Ragout | Experience Life

Ingredients

• 1 tbs. extra-virgin olive oil
• 1 small Japanese eggplant, sliced 1/4 inch thick on a diagonal (about eight slices each)
• 2 small zucchini, sliced 1/4 inch thick, diagonal (about eight slices each)
• 2 small yellow squash, sliced 1/4 inch thick, diagonal (about eight slices each)
• 2 medium portobella mushrooms with gills removed, sliced on bias 1/4 inch thick
• 2 medium tomatoes, sliced 1/2 inch thick
• 1/4 cup prepared balsamic vinaigrette
• 1/2 cup White Bean Spread (see recipe here)
• Balsamic glaze (purchase at store)
• 2 tbs. bread crumbs or gluten-free bread crumbs
• 1 1/2 tsp. grated Parmesan cheese
• 2 tsp. fresh mixed herbs