Provençal Summer Vegetables Monday, June 10, 2013


4 TBSP extra-virgin olive oil, divided
2 cups thinly sliced leeks, rinsed and well drained
5 cloves garlic, minced
1/2 tsp salt, divided
1/2 tsp freshly ground pepper, divided
1/2 cup chicken stock or 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 TBSP chopped fresh marjoram or 1 tsp dried


Preheat oven to 400 deg. Heat 2 TBSP oil in a large skillet over medium heat. Add leeks, garlic, 1/4 tsp each salt and pepper and cook, stirring, until soft and beginning to brown, about 6 minutes. Add chicken stock or 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 tsp each salt and pepper and drizzle with the remaining 2 TBSP oil. Bake the vegetables for about 1 hour or until just tender. 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.


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