Rating: 4.83 stars
8 Ratings
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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2010

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Recipe Summary test

total:
2 hrs 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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  • 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; protein 4.4g; carbohydrates 12.9g; dietary fiber 3.3g; sugars 5.8g; fat 11.7g; saturated fat 2.6g; cholesterol 7.4mg; vitamin a iu 1341.6IU; vitamin c 21.2mg; folate 49.8mcg; calcium 118.7mg; iron 1.3mg; magnesium 34.5mg; potassium 463mg; sodium 309mg; thiamin 0.1mg.
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