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. Source: EatingWell Magazine, July/August 2010

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 425 degrees F.

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  • 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.

Nutrition Facts

182 calories; 11.7 g total fat; 7 mg cholesterol; 309 mg sodium. 12.9 g carbohydrates; 4.4 g protein; Full Nutrition

Reviews (12)

Read More Reviews
12 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/03/2018
I can't believe how delicious this was with just a few simple ingredients! I had summer leeks from my CSA so used them along with both a zuchhini and a summer squash. I also forgot to deglaze with the wine and had already put the (13 x 9) inch pan in the oven so I just added the wine to that. I used a convection oven and set it for 55 minutes but after about 35 they were ready for the cheese and thyme (used instead of marjoram because I also had that fresh from the CSA). Incredible! This is a keeper! Read More
Rating: 5 stars
06/11/2014
Magnificent new meal idea! The Proven ºal Summer Veggies were delicious. I understand why some say they can eat the whole thing....it was just delightful. A new easy way to fix EGGPLANT. Pros: Easy fresh summer veggies great for you Cons: Takes a while Read More
Rating: 5 stars
10/11/2013
i just ate the entire dish myself I am blown away by how delicious this turned out.. i used tomatoes eggplant & sweet pepper then seasoned with herbs de provence (skipped the cheese) and put it in the oven to bake. the bed of leek/garlic was absolutely unreal. as a carbivore i can't believe how tasty this was considering it was just veggies. thank you! Pros: easy!! Read More
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Rating: 5 stars
09/08/2012
Keeper!! This is a keeper! I've cooked several times. I did use onions instead of leeks because my local grocery didn't have leeks. I am cooking it tonight for our football bbq!:) Pros: Healthy but mighty tasty! Cons: none Read More
Rating: 5 stars
08/24/2012
Delicious! This was delicious. Made a few changes so I could use more of what I had at the house. Instead of leeks I used white onion & green onion Subbed portobello for the eggplant and used all zucchini. It's a keeper. Pros: Simple Delicious Cons: Oven cooking Read More
Rating: 4 stars
07/20/2012
I made this many times last summer. Fresh eggplant zuchinni and tomatoes from the garden. I found that the tomatoes turned to mush before the other veggies were done so now I cook the others vegetables and thinly sliced onion until almost done. Then I interleave the tomatoes and grate the cheese on top. I'm not a vegetarian but this is great as a main dish by itself. Read More
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Rating: 5 stars
10/30/2011
Crazy good. We did this as a main dish. Twas fantabulous! Read More
Rating: 5 stars
10/30/2011
What a fantastic dish. I turned it into a main course for a group of vegetarian wine-tasting friends and it was sumptuous. The leeks and garlic base combined well with the caramelized vegetables to produce a nice balance between sweet and acid. Maybe my oven is a little too hot but the tomatoes started browning way before expected. I turned down the heat to 375 and lightly covered the pan after everything had cooked for about an hour. Given that all the prep work for this dish occurred prior to putting it in the oven it worked really well as a main course for a dinner with guests. Read More
Rating: 5 stars
10/30/2011
I have made this three times already. It is fantastic. I made it once with just onions and it was equally great. This dish is similar to a roasted vefgtable dish but the carmelization factor makes this better. Even my non-vegetarian husband loved this dish. Read More
Rating: 5 stars
10/30/2011
I put a 15-oz can of great northern beans on top of the leek mixture and then placed the vegetable slices on top of that. I served it with brown rice to make it a complete vegetarian meal. I agree with "disenberg" about the temperature and/or length of cooking. I ended up only cooking mine for an hour and the oven was set on 400 because I used a glass baking dish. I'm wondering if cooking in a large covered frying pan on really low heat would work for this recipe instead of cooking it in the oven. This dish was absolutely delicious and I will definitely be making it again! Faith Read More
Rating: 4 stars
10/29/2011
Great with Lamb I made this with a some roasted lamb and the match was perfect. I took the vegetables made a Parmesan bread crumb topping and baked until crisp http://tiny.cc/rx4oe. Read More
Rating: 5 stars
10/29/2011
Even my teenagers liked it. I made it just like the recipe said but covered the dish with some foil for the first 30 minutes. I only baked it for an hour before putting the Parmesan cheese on and continued it for another 10 minutes. I served it with brown rice. To my surprise my teenage boys did not even ask for meat and told me to make it again. Its a winner!! Pros: easy Read More