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Provencal Summer Vegetables
2 h 15 m
EatingWell Test Kitchen
“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. ”
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
1Preheat oven to 425°F.
2Heat 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.
3Layer 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.
4Bake 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.