By now everyone’s garden or farmers market should be over flowing with all sorts of delicious summer veggies, fresh zucchini, summer squash, tomatoes, cucumbers, and everything in between. This year I skipped planting a garden and have just been getting what I need from my local farmers market and it’s been a lot easier but it’s also been a bit more expensive… I guess it’s a trade off… convenience over cost.

Once on a while I like to make a simple dinner that is meat free (GASP…. ). I’d probably be mostly vegetarian if it weren’t for my husband and a couple of the kids. Anyway, this recipe is amazing and as I was making it I realized how versatile it really is! The recipe calls for herbs de provence but you could easily use some fresh basil and thyme instead.

I should mention that this recipe is not of my own creation, although I wish it were. I found it in the August edition of Family Circle and when I happened upon it I knew that I had to make it and of course share it with everyone.

My oldest daughter and I loved it but the younger two girls didn’t like it at all. I’m pretty sure that it was the eggplant… they tried it and immediately made a yuck face!

Summer Veggie Bake

Ingredients

2 medium or 1 large sweet onions
3 tbsp olive oil
3/4 tsp salt
2 cloves of chopped garlic
1 can (15oz) cannellini beans, drained and rinsed
2 1/2 tsp herbs de provence
1/4 tsp pepper
1 large eggplant
3 large summer squash (zucchini & yellow squash combo or whatever you like)
1/2 lb russet potatoes (I used 2 potatoes)
3 plum tomatoes
4 ounces of goat cheese

Preheat over to 400 degrees.

Peel & slice onions and saute in 1 tbsp of the oil and 1/4 tsp salt over medium heat. Cook 8 – 10 minutes or until softened, add garlic and cook for another minute or so, and then stir in the beans and 1/2 tsp of the herbs de provence. Pour into the bottom of a 13×9 pan.

 Slice the eggplant, summer squash, potatoes, and tomatoes into 1/4 inch or so slices and then toss with the remaining olive oil, herbs de provence, and pepper.

Arrange the sliced veggies on top of the onion mixture and pack tightly. As you can see I forgot to add the beans to the onion mixture so I tossed them on top of the veggies with the rest of the herbs. Cover the dish with aluminum foil tightly and bake for 30 – 45 minutes (veggies should be tender). Remove the foil and crumble the goat cheese over top of it and bake for 15 more minutes.

I think that this could be a main dish or you could cut the recipe in half and use it as a side dish with some grilled chicken or fish. Either way it’s perfect for a summer dinner! Like I said earlier I think that you can easily change the recipe up and use different herbs such as basil, thyme, or oregano or feta cheese or fresh mozzarella.

If you’re interested in the nutrition stats… made as is you will get 4 servings with 378 calories per serving, 17 g fat, 15 g protein, 45 g carbs, 12 g fiber, and 701 g sodium.

Do you think you’re family would like it? What’s your favorite way to use fresh summer veggies?