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Provencal Summer Vegetables - Recipes



 
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Description
 

Makes 6 servings, about 2/3 cup each

Active Time: 25 minutes, Total Time: 2 1/4 hours

Ingredients

  • 4 tablespoons extra-virgin olive oil, divided
  • 2 cups thinly sliced leeks, rinsed and well drained
  • 5 cloves garlic, thinly sliced
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1/2 cup dry white wine
  • 3 large tomatoes (about 1 1/2 pounds), sliced 1/4 inch thick
  • 1 small summer squash or zucchini, sliced diagonally 1/4 inch thick
  • 1 small eggplant, sliced 1/4 inch thick
  • 1/3 cup finely shredded Pecorino Romano or Parmesan cheese
  • 1 tablespoon chopped fresh marjoram or 1 teaspoon dried

Preparation

  1. Preheat oven to 425F.
  2. Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, garlic, 1/4 teaspoon each salt and pepper and cook, stirring, until soft and beginning to brown, about 6 minutes. Add wine and cook, stirring, 1 minute more. Transfer the mixture to a shallow 2-quart baking dish.
  3. Layer tomatoes, summer squash (or zucchini) and eggplant slices in an alternating shingle pattern over the leek mixture (they will overlap quite a bit). If you have extra vegetable slices, save them for another use. Sprinkle the vegetables with the remaining 1/4 teaspoon each salt and pepper and drizzle with the remaining 2 tablespoons oil.
  4. Bake the vegetables for 1 1/4 hours. Sprinkle cheese and marjoram over the top. Continue baking until the edges are browned and the vegetables are very tender, about 15 minutes more. Let cool for about 5 minutes before serving.

Nutrition: Per serving: 185 calories; 12 g fat ( 3 g sat , 7 g mono ); 9 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 5 g protein; 4 g fiber; 323 mg sodium; 457 mg potassium.

Nutrition Bonus: Vitamin C (33% daily value), Vitamin A (28% dv)

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