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Provincial Summer Vegetables: Recipe for summer’s garden harvest

Written By | Aug 22, 2017

SAN DIEGO, August 22, 2017 — Fresh from a summertime garden or farmer’s market, tomatoes, eggplant, summer squash and leeks can be combined to make a perfect side dish!

This colorful side dish enhances many summertime entrees such as grilled chicken, fish, burgers, vegan delicacies and more.

(image via pixabay)

The following recipe, Provencal Summer Vegetables, is courtesy of Eating Well:


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 1/4 inch thick
1 small eggplant, sliced 1/4 inch thick
1/3 cup finely shredded Romano or Parmesan cheese
1 tablespoon chopped fresh marjoram


Preheat oven to 425 degrees F.

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 this 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). If there are extra vegetable slices, save them for some other 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, for about 15 minutes.

Cool for 5 minutes then serve!

This scrumptious summertime side dish provides approximately 6 individual servings at 2/3 cup each.

Each tasty serving provides 185 calories, 12 grams of fat, 13 grams of carbohydrates, 5 grams of protein, 4 grams of fiber, 323 milligrams of sodium, 457 milligrams of potassium, and no added sugars.

Packed full of Vitamins C and A, the Provencal Summer Vegetables layered side dish is certain to become a summertime favorite!

Leftovers? Scoop up this vegetable mixture and place between two slices of a favorite crusty bread for a delightful seasonal sandwich!

Until next time, enjoy the ride in good health!

Laurie Edwards-Tate

Since 1984, Laurie Edwards-Tate has served as President and Founder of At Your Home Familycare, a non-medical Home Care Aide Organization, serving seniors, disabled, infirm and children. Laurie is Board of Director 2018 (elected), Palomar Health; Executive Board Member; Chair Board Human Resources Committee; Member of Audits & Compliance Committee; Community Relations Committee.