Provencal Summer Vegetable Bake

• 2 medium sweet onions, halved, cut into 1/4 inch slices
• 3 tablespoons olive oil
• 34 teaspoon salt
• 2 garlic cloves, chopped
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 2 12 teaspoons herbes de provence
• 14 teaspoon pepper
• 1 small eggplant, ends trimmed halved lengthwise
• 3 medium summer squash, ends trimmed (yellow and zucchini)
• 12 lb russet potato
• 3 tomatoes
• 4 ounces crumbled goat cheese

1. Heat oven to 400.
2. Heat 1 T oil in large saute pan over medium heat.
3. Cook onions and 1/4 t salt 8-10 minutes until soft.
4. Add galic, cook 1 minut more.
5. Stir In beans, 1/2 t herbes de Provence and 1/8t pepper.
6. Pour into 9x13 pan.
7. Cut eggplant, squash, potatoes, and tomatoes into 1/4 slices.
8. Toss veggie with remaining 2 T oil, 1/2 t salt, 2 t herbes de Provence, and 1/8 t pepper.
9. Arrange veggies on top of onion-bean mixture in a single layer (ok to overlap).
10. Cover dish with foil and bake at 400 for 45 minutes.
11. Remove foil, crumble goat cheese on top.
12. Bake 15 minutes more.
13. Cool slightly.

sweet onions, olive oil, salt, garlic, cannellini beans, pepper, eggplant, summer, potato, tomatoes, goat cheese

Taken from www.food.com/recipe/proven-al-summer-vegetable-bake-484970 (may not work)