Summer Vegetable Bake

Relish in the last few days of summer by sharing this delicious vegetable bake

Summer Vegetable Bake

Relish in the last few official days of summer and enjoy this delicious vegetable bake with a few friends or family.

  • Ingredients (Serves 4)
    2 medium red onions
  • 3 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 250g can of cannellini beans, rinsed
  • 1 large eggplant, ends removed and cut in half lengthways
  • 3 large zucchini, ends removed
  • 1kg red potatoes, such as Pontiac
  • 3 large plum tomatoes
  • 3 teaspoons Herbs de Provence
  • Salt and freshly ground black pepper to taste
  • 150g goat’s cheese

Preheat oven to 180 degrees Celsius. Peel onions, cut in half and then slice thickly. In a large pan, heat 1 tablespoon of olive oil over a medium heat. Add the onions and a pinch of salt and sauté until soft. Add garlic and cook for a further minute.

Stir in beans, 1/2 teaspoon of herbs and pinch of ground black pepper, then pour mixture into a rectangular casserole dish. Slice remaining vegetables and toss in remaining olive oil. Season with remaining herbs and salt and pepper.

Arrange vegetable slices alternately on top of the onions, cover with foil and bake for 45 minutes. Remove foil, crumble goat’s cheese on top and bake for a further 15 minutes.

Remove from oven and allow to cool slightly before slicing. Can be served on its own with a cool glass of Rose, or as an accompaniment to grilled fish or chicken. 


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