Do you ever have leftover half eaten vegetables in your fridge that you have no idea what to do with? I threw this little veggie bake together after scowling through my fridge/panty and not finding much inspiration.
I just grabbed an oval pyrex dish and started layering slices of my leftover veggies: eggplant, red onion, tomatoes, spinach, and white cannellini beans. I was able to fit about two layers of each in my pyrex. Then I topped the layered concoction with a some parmesan for a little indulgence.
Day 1: I served the veggie bake with toasted pita bread (as pictured)
Day 2: I topped with a couple sunny-side up eggs
It was a pretty delicious and healthy way to eat my leftover veggies. See my recipe following the break below.
Layered White Bean and Vegetable Bake
1/2 Medium Size Eggplant sliced in 1/4" thick slices
1 - 2 Hothouse Tomatoes sliced into 1/4" thick slices
1/2 Red Onion sliced into 1/4" thick slices
Couple Big Handfuls of Spinach
1 Can Cannellini Bean rinsed
Extra Virgin Olive Oil
Herbs de Provence - couple pinches
Preheat oven to 375˚F. Using a medium size pyrex dish start layering your veggies (my layers proceeded as follows: eggplant, onion, tomato, spinach, then beans). After each layer add some extra Virgin olive oil, salt, and pepper. Only after the bean layer add a pinch of Herbs de Provence. After two layers of each your dish should be quite full. Grate on some parmesan cheese and bake for about 40 - 45 minutes or until cooked through. Serve with a couple of sunny side up eggs or toasted/salted pita bread. I also ate mine with hot sauce, fyi.