Summer Vegetable Bake ala Provence
2 medium onions, cut into 1/4″ slices
2 T extra virgin olive oil
1/2 t salt
2 cloves garlic put through a press or finely chopped
15 oz cooked (rinsed, if canned or homemade) beans (cannellini, kidney, black beans, etc; you can even use lentils)
2 1/2 t herbes de Provence
1/4 t black pepper
~ 1 lb eggplant, cut in half lengthwise, then into 1/4″ slices
3 large zucchini or yellow squash, cut into 1/4″ slices
1/2 lb white potatoes (optional) cut in 1/4″ slices
3 plum tomatoes (or the equivalent; can use canned), cut into 1/4″ slices
1/4 cup 1% fat cottage cheese (or substitute any creamy/tangy cheese of your choice)
1 T grated Parmigiano Reggiano
Preheat oven to 400 degrees F
Heat 1 T oil in large skillet over medium heat. Add onions and 1/8 t salt. Cook ~ 10 minutes until onions are soft. Add garlic, cook another minute and then stir in beans, 1/2 t of herbes and 1/8 t black pepper.
Pour above mixture into a 9″ x 13″ casserole dish and spread to cover bottom of dish.
In a large bowl, toss remaining vegetables with remaining oil, 1/4 t salt, remaining herbes, and black pepper.
Arrange the veggies atop the onion/bean mixture overlapping each vegetable.
Cover the dish with foil, press down on the foil to pack down the veggies into the bean mixture. Bake for 45 minutes.
Remove foil, crumble mixed cottage cheese and Parm on top of the casserole and bake another 15 minutes.
Makes 8 side dish servings or 4 main course servings.