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Provençal Summer Vegetables

http://www.eatingwell.com/recipes/provencal_summer_vegetables.html

From EatingWell:  July/August 2010

This stunning side dish of layered tomatoes, eggplant, summer squash and leeks bursts with fresh flavor. To make it even more colorful, use half a summer squash and half a zucchini. Try it alongside any grilled meat. Leftovers are delicious sandwiched between slices of crusty whole-grain bread.

Makes 6 servings, about 2/3 cup each | Active Time: 25 minutes | Total Time: 2 1/4 hours

Ingredients

Preparation

  1. Preheat oven to 425°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.

Nutrition

Per serving : 185 Calories; 12 g Fat; 3 g Sat; 7 g Mono; 9 mg Cholesterol; 13 g Carbohydrates; 5 g Protein; 4 g Fiber; 323 mg Sodium; 457 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetables, 2 fat