Provencal Summer Vegetables

Provencal Summer Vegetables

12 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 tablespoons extra-virgin olive oil, divided
  • 2 cups thinly sliced leeks, rinsed and well drained
  • 5 cloves garlic, thinly sliced
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • ½ cup dry white wine
  • 3 large tomatoes (about 1½ pounds), sliced ¼ inch thick
  • 1 small summer squash or zucchini, sliced diagonally ¼ inch thick
  • 1 small eggplant, sliced ¼ inch thick
  • ⅓ cup finely shredded Pecorino Romano or Parmesan cheese
  • 1 tablespoon chopped fresh marjoram or 1 teaspoon dried


  • Active

  • Ready In

  1. Preheat oven to 425°F.
  2. Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, garlic, ¼ 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 ¼ teaspoon each salt and pepper and drizzle with the remaining 2 tablespoons oil.
  4. Bake the vegetables for 1¼ 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 information

  • Serving size: about ⅔ cup
  • Per serving: 182 calories; 12 g fat(3 g sat); 3 g fiber; 13 g carbohydrates; 4 g protein; 50 mcg folate; 7 mg cholesterol; 6 g sugars; 1,342 IU vitamin A; 21 mg vitamin C; 119 mg calcium; 1 mg iron; 309 mg sodium; 463 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (27% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetables, 2 fat

Reviews 12

July 03, 2018
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By: Meg
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!
June 11, 2014
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By: TupperTrish
Magnificent new meal idea! The Proven+ºal Summer Veggies were delicious. I understand why some say they can eat the whole was just delightful. A new easy way to fix EGGPLANT. Pros: Easy, fresh summer veggies, great for you Cons: Takes a while
October 11, 2013
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By: EatingWell User
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!!
September 08, 2012
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By: EatingWell User
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
August 24, 2012
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By: EatingWell User
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
July 19, 2012
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By: EatingWell User
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.
August 07, 2011
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By: eline.luper68
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
August 06, 2011
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By: noreciperequired
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
August 27, 2010
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By: EatingWell User
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
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