Steamed summer vegetables provencal

Categories:
Nb persons: 4
Yield:
Preparation time:
Total time:
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1 med	each red and orange bell pepper sliced into 1/2 inch strips
1 small	green zucchini sliced into 1/4 inch strips
1 small	yellow zucchini sliced into 1/4 inch strips
2 ears	corn, sliced into 1/2 inch thick rings
1/2 med	onion, sliced into 1/2 inch strips
1 C	dried navy beans, soaked overnight and boiled
1 1/2 tsp	herbes de Provence blend
2 cloves	garlic, minced
2 Tbsp	white balsamic vinegar
1 Tbsp	olive oil
4 oz	goat cheese, crumbled, optional

Preheat oven to 350 F. Serves 4.

In a large bowl, add bell peppers, zucchini, corn and onion
Add beans, herbes de Provence, garlic, vinegar, and oil to vegetables. Toss to combine and season with salt and pepper
Divide mixture into 3 foil pouches and seal. Place on a baking tray and slide onto middle rack of oven. Roast for 25 min or until vegetables have softened slightly. Remove pouches from oven and carefully open to test for doneness.

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