Make the summer season last a little longer with a languorous Provencal meal and an uncomplicated menu full of bright flavors.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper. Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.

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  • Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.

Reviews (9)

59 Ratings
  • 5 star values: 23
  • 4 star values: 18
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
11/19/2017
This is the most popular dish at my home and for get togethers! So easy and delicious! The vegetable pairings, olive oil, olives and thyme really remind me of dishes in the south of France. A hit! I'm surprised this dish doesn't have 5 stars!
Rating: Unrated
11/29/2015
I have made wphis three times in three weeks. It is so good . I do not adhere strictly to the recipe, do not use the potatoes, but it still makes a remarkable dish to be eaten hot or cold. Very satisfying.
Rating: Unrated
08/29/2013
Question - do you really bake it at 450 the whole time? Sounds very hot.
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Rating: Unrated
06/27/2013
What a wonderful and easy vegetable to make! It's simple and delicious. Vegetables in their pure state. I followed the recipe with the exception of exchanging eggplant for yellow squash. Delicious.
Rating: 5 stars
11/11/2012
This rocks for everyone, especially those on epicurian low carb diets. embellished it more with every time-consuming endeavor. 1. Add shaved (mandolined) Jarlsburg or Gruyere cheese in between layers. 2. Use Braggs Aminos and Truffle salt. 3. Combine Olive oil, Truffle oil, Emeril's Essence, to paint layers. 4. Add Bruschetta sparingly, for more moisture and carmelization. 5. Load the top with thyme. BEST SERVED OOZING FROM THE TOP OF PAN! This one's a keeper!
Rating: 5 stars
08/31/2012
How can something so simiple, be so absolutely amazing? I was skeptical that there wasn't a 'sauce' for the veggies, but between a generous amount of evoo and the moisture from the veggies, this baked into something incredible - tender and flavorful. I used japanese eggplant, zucchini and smaller heirloom tomatoes from our garden, bought a potato and a leek. Great use of summer veggies. I added a few thick sliced garlic cloves which roasted spectacularly, also, subbed capers for kalamatas.
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Rating: 5 stars
08/16/2012
i improvised a little bit with grape seed oil and topped it with Parmesan cheese. it was delicious. the thyme makes the recipe!
Rating: Unrated
08/16/2012
Made this recipes without any changes...perfect blend of flavors. Late summer on your plate!
Rating: Unrated
08/14/2012
Yumm! I added crumbled goat cheese, and left out the olives. My family insists that I make it again tonight.