Provençal Summer Vegetables
- Prep Time: 25 minutes
- Cook Time: 1 hour and 50 mins
- Servings: 6
- Course: Side DishMain Dish
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. Cover leftovers with Reynolds KITCHENS™ Quick Cut™ Plastic Wrap before putting them in the refrigerator overnight.
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
Reynolds KITCHENS™ Quick Cut™ Plastic Wrap features an easy to use Built-In Slide Cutter that gives you get a clean cut every time and conveniently stays locked in place when not in use. Never lose the end of the roll thanks to the innovative Starter Edge™.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 2 cups thinly sliced leeks, rinsed and well drained
- 5 cloves garlic, thinly sliced
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1/2 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
- 1/3 cup finely shredded Pecorino Romano or Parmesan cheese
- 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
Directions
Step 1
Preheat oven to 425°F.
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.
© Meredith Corporation. All rights reserved. Used with permission.
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