Page 16
June 29, 2016
F OOD
Provincial Summer
Vegetables
This stunning side dish of layered tomatoes, eggplant, summer squash
and leeks bursts with fresh lavor. 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. Makes 6 servings, about 2/3 cup each. 185
calories; 12 g fat (3 g sat, 7 g mono); 9 mg cholesterol; 13 g carbohy-
drates; 0 g added sugars; 5 g protein; 4 g iber; 323 mg sodium; 457
mg potassium.
Ingredients:
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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 inely shredded Pecorino Romano or Parmesan cheese
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
Preparation:
1. Preheat oven to 425°F.
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.
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.
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 veg-
etables are very tender, about 15 minutes more. Let cool for about 5
minutes before serving.