Provencal Summer Vegetable Bake

used this recipe last night, it used most of the basket. Family & friends loved it. The recipe says it is 4 servings, but I feed 5 people and had almost half left over.

2 medium sweet onions
3 tablespoons olive oil
3/4 teaspoon salt
2 cloves garlic, chopped
1 15 ounce can cannellini beans, drained and rinsed

2 1/2 teaspoons herbes de Provence
1/4 teaspoon pepper
1 large eggplant (about 1 pound), ends trimmed, halved lengthwise
3 large summer squash (combination of zucchini and yellow squash), ends trimmed
1/2 pound russet potatoes
3 plum tomatoes
4 ounces goat cheese
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.
Forget what you learned about salting eggplant.The theory is that it eliminates bitterness. But most varieties nowadays don’t have that undesirable trait, so salting only serves to increase a dish’s sodium level. Skip it
-Debbie Gantt

Roasted Vegetables.

This recipe is for just about any veggie. It’s not set in stone, but for whatever we have in the house. About the only couple things we ALWAYS put are onion and garlic and usuall potatos.

Pre-heat oven to 400. Spray a 9 x 13 baking dish with cooking spray. Cut up vegetables that take longer to cook like potatos, carrots, beets, sweet potatos and other “hard” veggies into

smaller cubes or pieces. Cut up squash, zucchini, bell pepper, broccoli and other veggies that cook faster into larger pieces. We have even added apples to this and it was good. We use whatever is on hand and have not been disappointed. After they are all chopped and in the pan, drizzle with a good bit of olive oil and toss to coat. Sprinkle with course salt and pepper. Cover pan with foil and put in oven for 30 min. After 30 minutes remove the foil and cook for an additional 20 minutes, until the “hard” veggies are done.

We also had fresh herbs on occasiona like Thyme and Rosemary. I add these when I add the salt and pepper.

So far my family loves the roasted broccoli and at times, I just roast a pan of that with nothing else. But we like the variety and have put just about any and everything in the roasting pot.

-Claudia Waggoner