Provençal-Style Vegetable Bake

Name: Provençal-Style Vegetable Bake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 to 6 servings
Cuisine: French
Ingredients: red onion; garlic; red potatoes; Japanese eggplant; zucchini; plum tomatoes; white miso paste; thyme; marjoram; onion powder; pippali; Nutty Parm 2.0; wheat germ

A layered bake of sliced red potatoes, Japanese eggplant, zucchini, and plum tomatoes seasoned with thyme, marjoram, and miso, topped at the end with Nutty Parm 2.0 and wheat germ. Sits somewhere between a Provençal tian and ratatouille. The book highlights wheat germ as Dr. Greger's favorite daily topping for its effects on cholesterol, triglycerides, and blood sugar.

From The How Not to Age Cookbook

Prep: 20 min
Cook: 1 h 10 min
Total: 1 h 30 min
Yield: 4 to 6 servings
Category: Side Dish
Cuisine: French

Nutrition (estimated)

per about 1.5 cups

Calories: 190 kcal
Protein: 7 g
Fat: 4 g
Carbs: 36 g
Fiber: 6 g
Sugar: 9 g
Sodium: 100 mg

Ingredients

red onion
garlic
red potatoes
Japanese eggplant
zucchini
plum tomatoes
white miso paste
thyme
marjoram
onion powder
pippali
Nutty Parm 2.0
wheat germ

Zucchini Eggplant Wheat germ

Instructions

Soften red onion in ¼ cup water ~8 min; add garlic and cook 1 min.
Spread onion in a 9–10-inch baking dish. Layer potato, eggplant, zucchini, and tomato slices on top.
Pour miso mixture over; sprinkle with thyme, marjoram, onion powder, and pippali.
Cover and bake at 400°F 45 min; uncover and roast 15–20 min more.
Top with Nutty Parm 2.0 and wheat germ; bake 5 min more. Serve hot.