Name: Provencal Summer Vegetables
Total time: 2 h 15 min
Ingredients: 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 1 1/2 pounds), sliced 1/4 inch thick; 1 small summer squash or zucchini, sliced diagonally 1/4 inch thick; 1 small eggplant, sliced 1/4 inch thick; ⅓ cup finely shredded Pecorino Romano or Parmesan cheese; 1 tablespoon chopped fresh marjoram or 1 teaspoon dried

Directions

Step 1

Preheat oven to 425 degrees F.

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Step 2

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.
Step 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 1/4 teaspoon each salt and pepper and drizzle with the remaining 2 tablespoons oil.
Step 4

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

Serving Size: about 2/3 cup

Per Serving:

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.

Exchanges:

2 vegetables, 2 fat

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Ingredients

Directions

Nutrition Facts