Provençal Summer Vegetables

Provençal Summer Vegetables
Provençal Summer Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

Preheat oven to 425°F. 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. 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. 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.

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