Provencal Summer Vegetable Bake Recipes

PROVENCAL SUMMER VEGETABLE BAKE

Steps:

• 1. Heat oven to 400°. Peel and halve onions; cut into 1/4-inch-thick slices. Heat 1 tablespoon of the oil in a large sauté 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 dish.
• 2. Meanwhile, cut eggplant, squash, potatoes and tomatoes into 1/4-inch thick slices. (To speed things up, use a food processor fitted with a slicing blade or a mandolin.) Toss vegetables with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 2 teaspoons Souper Spices Herbes de Provence and 1/8 teaspoon pepper.
• 3. Arrange vegetables on top of onion-bean mixture in 1 layer; pack tightly. 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. Tip 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.

SQUASH PROVENCAL

Steps:

• Drain tomatoes, reserving 1/4 cup juice; set aside. In a greased 13x9-in. baking dish, layer the zucchini, onion and rice; dot with 1 tablespoon butter. Top with squash and tomatoes., In a small bowl, combine the garlic salt, pepper and reserved juice; pour over tomatoes. Dot with remaining butter., Cover and bake at 350° for 40 minutes or until rice is tender. Uncover; sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted. Serve with a slotted spoon.

PROVENCAL VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
• Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
• Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
• Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
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PROVENçAL-STYLE SUMMER VEGETABLE TIAN

Steps:

• Preheat oven to 400ºF. Spread tomato, squash, zucchini, and eggplant slices out on a rimmed baking pan, exposing as much of each slice as possible. Sprinkle vegetables evenly with 3/8 teaspoon of the salt.
• Arrange stacked slices of vegetables in a pattern upright in a lightly greased 2 1/2-quart baking dish. Sprinkle with pepper and remaining 1/2 teaspoon salt.
• Whisk together oil and garlic, and drizzle evenly over vegetables. Sprinkle with Parmesan. Bake in preheated oven until cheese is lightly golden, and vegetables are tender and begin to char on top, about 25 minutes.

PROVENçAL TIAN (EGGPLANT, ZUCCHINI, SQUASH, AND TOMATO CASSEROLE) RECIPE

Steps:

• In a medium saucepan, heat 2 tablespoons olive oil over medium heat until shimmering. Add garlic and onion and cook, stirring, until softened, about 4 minutes. Add crushed tomatoes, bring to a simmer, and cook, stirring and adjusting heat to maintain simmer, for 15 minutes. Blend to a smooth purée with a hand blender or in a countertop blender, then add marjoram or oregano. Season with salt and pepper.
• When ready to bake, preheat oven to 450°F (230°C). Bake until tian is fully heated through and lightly browned on top, about 15 minutes. Serve.

PROVENCAL SUMMER VEGETABLE BAKE

Steps:

• Directions 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.