The Provençal 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.
Provençal Summer Vegetables
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.
11 Reviews for Provençal Summer Vegetables
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!
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! :)
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.
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.