This dish is made by layering sliced vegetables in a shallow baking dish and roasting them until tender. The sliced potatoes, zucchini, and peppers are arranged in a spiral pattern, with white beans nestled in the center. It’s rustic, vibrant, and full of layered charm.

Serves 2 as a main and 4 as a side dish

2 cloves of garlic, sliced
½ pound potatoes, thinly sliced
1 tablespoon fresh thyme or Herbes de Provence
Salt and pepper to taste
6 to 8 sweet mini bell peppers, cored, seeded and sliced
2 zucchini, thinly sliced
1 to 2 cups cooked beans
2 tablespoons of olive oil

Preheat the oven to 350F.
Arrange the potatoes, zucchini, bell pepper, and garlic slices in a ring around
the outside of the dish, alternating the vegetables. Pile the beans in the center of the dish. Sprinkle generously with salt, pepper, and thyme, and drizzle
with a generous amount of olive oil.
Cover the dish with the lid or foil and bake for about 1 hour, until the vegetables are very soft and tender. Uncover and bake 10 to 15 minutes more.