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!
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
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!!
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
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
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.
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.
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.
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
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