Vegetable casserole with goat cheese and herbs - bon appe

6 servings

Ingredients

Quantity Ingredient
4 tablespoons Olive oil
1 medium Onion, cut into 1/2-inch slices
1 medium Red bell pepper, cut into 1/2-inch strips
⅓ cup Finely chopped garlic (about 16 cloves)
½ Eggplant, peeled, thinly sliced
5 Tomatoes, thinly sliced
2 larges Zucchini, thinly sliced
3 tablespoons Chopped fresh herbs (such as thyme, oregano and parsley)
8 ounces Soft mild goat cheese (such as Montrachet), crumbled
Crusty bread

Directions

Preheat oven to 350'F. Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add onion slices and red bell pepper slices and saute until tender, about 5 minutes. Add half of garlic and saute 1 minute. Spread mixture evenly on bottom of 9x13x2-inch glass baking dish.

Arrange eggplant slices evenly over pepper and onion mixture. Season lightly with salt and pepper. Top with alternate lengthwise rows of tomato and zucchini, overlapping slightly. Season lightly with salt and pepper. Sprinkle with herbs and remaining garlic. Drizzle with remaining 2 T olive oil. Season with salt and pepper. Bake until vegetables are very tender and beginning to brown on top, basting occasionally with pan juices, about 50 minutes. (Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 350'F oven 15 minutes before continuing.)

Sprinkle crumbled goat cheese over top of casserole. Bake until cheese melts, about 5 minutes. Serve with bread.

Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>

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