Tian of Summer Vegetables Provencal Recipe

Name: Tian of Summer Vegetables Provencal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil for sauteing and frying; 2 medium leeks, roots and dark green leaves cut off, white and light green parts thinly sliced, washed well, and patted dry; 3 garlic cloves, finely chopped; Kosher salt and freshly ground black pepper; About 5 tablespoons all-purpose flour; 1 medium eggplant, peeled and cut into 1/8- to 1/4-inch-thick slices, salted, if necessary (see Note); 2 to 3 medium tomatoes, stemmed, cored, and thinly sliced; 1 medium yellow squash, thinly sliced on the diagonal; 1 medium zucchini, thinly sliced on the diagonal; 1 teaspoon chopped fresh thyme; 1/2 teaspoon chopped fresh marjoram; 1/4 cup dry white wine; 2 tablespoons grated pecorino cheese, preferably Pecorino-Romano

Servings: persons

Olive oil for sauteing and frying
2 medium leeks, roots and dark green leaves cut off, white and light green parts thinly sliced, washed well, and patted dry
3 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
About 5 tablespoons all-purpose flour
1 medium eggplant, peeled and cut into 1/8- to 1/4-inch-thick slices, salted, if necessary (see Note)
2 to 3 medium tomatoes, stemmed, cored, and thinly sliced
1 medium yellow squash, thinly sliced on the diagonal
1 medium zucchini, thinly sliced on the diagonal
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh marjoram
1/4 cup dry white wine
2 tablespoons grated pecorino cheese, preferably Pecorino-Romano

1
Heat about 2 tablespoons olive oil in a large saute pan over medium-high heat.
2
Add the leeks and garlic and cook, stirring, until the leeks are tender, about 7 minutes.
3
Season with salt and pepper and spread them on the bottom of a 1 1/2-quart gratin dish.
4
Heat the oven to 375F.
5
Put the flour on a plate.
6
Heat 2 more tablespoons olive oil in the same pan over medium-high heat.
7
Lightly coat a slice of eggplant with flour on both sides, shaking off the excess, and add it to the pan.
8
Do the same with just enough slices of eggplant so as not to crowd the pan.
9
Brown the eggplant slicesin batches and adding more olive oil as neededon both sides and drain on paper towels.
10
Layer the tomatoes, squash, zucchini, and eggplant into the gratin dish on top of the leek mixture.
11
Sprinkle the thyme, marjoram, and white wine over the vegetables.
12
Season with salt and pepper and bake until the vegetables are tender and much of their released juices have evaporated and become more concentrated, about 40 minutes.
13
Sprinkle with the pecornio cheese and let rest at least 5 minutes before serving.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Olive oil for sauteing and frying, 2 medium leeks, roots and dark green leaves cut off, white and light green parts thinly sliced, washed well, and patted dry, 3 garlic cloves, finely chopped, Kosher salt and freshly ground black pepper, and more.

Yes, Tian of Summer Vegetables Provencal falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tian of Summer Vegetables Provencal

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