Provencal Vegetable Bake

• 1/3 cup plus 2 tbsp olive oil
• 1 None eggplant, halved and thickly sliced
• 1 large zucchini, thickly sliced
• 1 large onion, sliced
• 2 large tomatoes, cut into thin wedges
• 1/2 cup pitted black olives, coarsely chopped
• 4 oz goat cheese
• 1/2 cup fresh breadcrumbs
• 1 tsp dried herbs, such as oregano or basil
• None None Green salad, to serve

1. Preheat the oven to 350u0b0F.
2. Heat a grill pan on high heat or preheat the grill on medium-high. Brush vegetables with oil. Grill in batches, 2-3 mins each side, until golden and slightly tender.
3. Layer vegetables in a 2-quart baking dish. Sprinkle with olives and dot with goat cheese.
4. Combine breadcrumbs, dried herbs and remaining 2 tbsp oil in a medium bowl. Sprinkle over vegetables.
5. Bake 20-25 mins, until golden and crisp. Serve with green salad.

olive oil, eggplant, zucchini, onion, tomatoes, black olives, goat cheese, fresh breadcrumbs, herbs, green salad

Taken from recipes-plus.com/api/v2.0/recipes/25356 (may not work)