• prep: 15 min
• cook: 0 hr
• total: 15 min

servings:

Layered seasonal vegetables are baked until they are meltingly tender.

• 6 tablespoons 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, unpeeled, very thinly sliced (1 cup)
• 1/4 cup dry white wine, such as Sauvignon Blanc
• 1 tablespoon chopped fresh oregano
• Grated Parmesan, for serving

Click Here For Step-By-Step Instructions