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Provençal Summer Vegetables

  • 6servings
  • 135minutes
  • 185calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoon(s) extra-virgin olive oil , divided

  2. 2 cup(s) thinly sliced leeks , rinsed and well drained

  3. 5 clove(s) garlic , thinly sliced

  4. 1/2 teaspoon(s) salt , divided

  5. 1/2 teaspoon(s) freshly ground pepper , divided

  6. 1/2 cup(s) dry white wine

  7. 3 (about 1 1/2 pounds) large tomatoes , sliced

  8. 1 small summer squash or zucchini , sliced diagonally

  9. 1 small eggplant , sliced

  10. 1/4 inch thick

  11. 1/3 cup(s) finely shredded Pecorino Romano or Parmesan cheese

  12. 1 tablespoon(s) chopped fresh marjoram or 1 teaspoon dried

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F.

  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.

  5. Exchanges: 2 vegetables, 2 fat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (33% daily value), Vitamin A (28% dv).

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