Provencal Summer Vegetable Bake

Oh YUM!!  MAN, was this good!!  It did end up producing a lot of extra sliced vegetables so I did another small tray of just the roasted veggies and they were good too.  :)  It definitely made more than 4 servings and "slicing" doesn't really work well but scooping to serve did.  LOL

Provencal Summer Vegetable Bake

2 medium sweet onions, halved and sliced
3 Tbsp. olive oil, divided
3/4 tsp. salt, divided
2 cloves garlic, chopped
1 can (15 oz.) cannelini beans, drained and rinsed
2 1/2 tsp. herbes de Provence, divided
1/4 tsp. pepper, divided
1 large eggplant (about one pound), ends trimmed, halved lengthwise
3 large summer squash (combination of zucchini and yellow squash), ends trimmed
1/2 lb. russet potatoes
3 plum tomatoes
4 oz. goat cheese

1.  Heat oven to 400 degrees.  Heat 1 Tbsp. oil in a large saute pan over medium heat.  Add onions and 1/4 tps. of the salt.  Cook 8-10 minutes or until softened.  Add garlic and cook 1 minute.  Stir in beans, 1/2 tsp. of the herbes de Provence and 1/8 tsp. pepper.  Pour mixture into bottom of a 9x13" oven safe baking dish.

2.  Meanwhile, cut eggplant, squash, potatoes and tomatoes into 1/4" thick slices.  Toss vegetables with remaining 2 Tbsp. oil, 1/2 tsp. salt, 2 tsp. herbes de Provence and 1/8 tsp. pepper.  Arrange vegetables on top of onion-bean mixture in 1 layer, overlapping slices; 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 minutes more.  Cool slightly and slice into 4 servings.