Provençal Summer Vegetables
If you have about 2 hours and 15 minutes to spend in the kitchen, Provençal Summer Vegetables might be a great gluten free recipe to try. For $1.37 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 190 calories, 5g of protein, and 11g of fat each. A mixture of olive oil, garlic, tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Eating Well has 3199 fans. It will be a hit at your The Fourth Of July event. Several people really liked this side dish. Overall, this recipe earns a super spoonacular score of 90%. If you like this recipe, you might also like recipes such as Tuna with Provençal Vegetables, Provencal Roasted Vegetables, and Summer Squash Provencal.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 110 minutes
Ingredients:
1/2 cup dry white wine
1 small eggplant, sliced 1/4 inch thick
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
5 cloves garlic, thinly sliced
2 cups thinly sliced leeks, rinsed and well drained
4 tablespoons extra-virgin olive oil, divided
1/3 cup finely shredded Pecorino Romano or Parmesan cheese
1/2 teaspoon freshly ground pepper, divided
1/2 teaspoon salt, divided
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
Equipment:
oven
frying pan
baking pan
Cooking instruction summary:
Preheat oven to 425F.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.
Step by step:
1. Preheat oven to 425F.
2. Heat 2 tablespoons oil in a large skillet over medium heat.
3. Add leeks, garlic, 1/4 teaspoon each salt and pepper and cook, stirring, until soft and beginning to brown, about 6 minutes.
4. Add wine and cook, stirring, 1 minute more.
5. 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.
6. 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.
7. Let cool for about 5 minutes before serving.
Nutrition Information:
covered percent of daily need
