Sunday, March 8, 2009
I have made this many times and it is delicious. Because it is so colorful and pretty, it is eaten with the eyes first, especially for someone who loves vegetables. I wish I could remember which cookbook to credit. It was one that I checked out of the public library. If you will give me a little more time, I may remember. Hmmm...
6 Tbsp. extra-virgin olive oil
1 leek, white and pale-green parts only, quartered lengthwise, rinsed well, and cut into 1/4 inch slices (1-1/2 cups)
1 garlic clove, minced
Coarse salt and freshly ground pepper, to taste
1 zucchini, unpeeled, very thinly sliced (1 cup)
1 yellow squash, unpeeled, very thinly sliced (1 cup)
2 plum tomatoes, very thinly sliced (3 cups)
1 small Italian eggplant, very thinly sliced (1 cup)
1/4 cup dry white wine, such as Sauvignon Blanc
1 Tablespoon chopped fresh oregano
Grated parmesan, for serving
Preheat oven to 375 degrees. Heat 3 tablespoons olive oil in a large skillet over medium heat. Add leek and garlic, season with salt and pepper, and cook until soft, about four minutes. Spread in a 9 inch gratin or round baking dish.
Arrange vegetables on leek in slightly overlapping circles, alternating zucchini with squash, tomatoes, and eggplant. [This is the point at which you would stop, if you were making this in advance; just cover with foil and refrigerate overnight. The eggplant may brown a bit but it will get brown when you bake it anyway.]Top with wine, 1 tablespoon oil, oregano, salt, and pepper. Bake 30 minutes. Drizzle with remaining oil. Bake until vegetables are tender, 30 minutes more. Serve with Parmesan.