I was recently perusing the magazine rack at a local store and I saw the headline “Simple Summer Meals – Healthy Veggie Recipes” on the cover of Family Circle magazine. Normally I wouldn’t pick up Family Circle unless I’ve been sitting in a doctor’s office waiting room too long, but I wanted to see what mainstream America’s idea of healthy veggie recipes was. I wasn’t surprised to see that most of the recipes actually contained a large portion of meat, but there was one bean and veggie dish that intrigued me. I decided to switch it up a little by removing some of the oil, exchanging white potatoes for sweet potatoes and omitting the cheese. (Why do so many recipes call for cheese?) Here’s what I came up with. This is the perfect dish to make with your mid-summer vegetable harvest, and there are some sweet potatoes to remind us that fall’s just around the corner.
- 1 tablespoon olive oil
- 1 large sweet onion
- 3 garlic cloves minced
- 1 1/2 cups cooked cannellini beans
- 2 teaspoons herbs de Provence
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1 large eggplant
- 2 large zucchinis
- 3 large tomoatoes
- 2 sweet potatoes
- 1/4 cup vegetable broth
Preheat your oven to 400 degrees
Cut the eggplant, zucchini, tomatoes and sweet potatoes into thin slices, about 1/4″ thick. You can use a mandolin or a food processor, but I just used a sharp knife and cut carefully. Place all of the vegetable slices into a large bowl and toss with the broth, herbs de Provence, 1/4 teaspoon black pepper, and 1/2 teaspoon of salt. Set aside.
In a medium pan, saute the onion and garlic in the olive oil over medium heat until the onion is translucent, about 5 minutes.
Remove from heat and add the beans along with the remaining salt and pepper. Mix thoroughly.
Spread the onion and bean mixture along the bottom of a baking dish.
Layer the vegetables on top of the onion and bean mixture vertically, packing them tightly.
Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for 15 more minutes.
Divide into 4 servings. Serve hot.