Summer Vegetable Bake

Every summer my father-in-law brings us bags of ripe vegetables grown from his own garden. I love it because (besides saving money) it forces me to try out some veggie recipes -yes I said forces me because I'm ashamed to say I don't eat enough veggies a day --but here's one that was simple and yummy, it's a
Provencal summer veggie bake. So if  you still have some summer vegetables leftover in your fridge or if you stumble on a good end of sale on Summer veggies at your local market - and I'm sure you will since summer is ending, try this recipe.

Look at these vibrant colors!

Heat oven at 400 degrees.  Peel and halve onions; cut into 1/2 inch thick slices. Heat 1 tablespoon of the olive oil in a large saute pan over medium heat. Once pan and oil are hot, cook onions and add a dash of salt to release some of that onion "juice". Cook for 8 minutes or until softened. Add garlic and cook for 1 minute, then add the herbes de Provence. Pour this mixture into the bottom of an oven-safe casserole. (I used a 9 x 13 pan)

Slice veggies into 1/4 inches thick slices. Veggies I used: green and yellow squash, tomato, and one eggplant.  Toss veggies with 2 tablespoons of olive oil, pinch of salt and more herbes de Provence, about 2 tablespoons.

Arrange veggies on top of onion mixture in 1 layer as photographed. Cover dish with aluminum foil and bake at 400 degrees for 45 minutes. Remove foil and add crumble goat cheese to (French style) or Reggi-parmesano cheese (Italian style) which is what I used on top and bake for an additional 15 minutes.

Now enjoy!

Voila! My Provencal summer veggie bake