Ingredients:

• 4 tbsp. extra-virgin olive oil, divided
• 2 cups thinly sliced leeks, rinsed and well drained
• 5 cloves garlic, thinly sliced
• 1/2 tsp. salt, divided
• 1/2 tsp.  pepper, divided
• 1/2 cup dry white wine
  
• 3 large tomatoes, sliced 1/4 inch thick
• 1 small summer squash or zucchini, sliced diagonally 1/4 inch thick
• 1 small eggplant, sliced 1/4 inch thick
• 1/3 cup finely shredded Pecorino Romano
• 1 tbsp. chopped fresh marjoram

Directions:

1. Preheat oven to 425°F.
2. Heat 2 tbsp. oil in a large skillet over medium heat. Add leeks, garlic, 1/4 tsp. 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 the mixture to a shallow 2-quart baking dish.
3. Layer tomatoes, summer squash (or zucchini) and eggplant slices in an alternating shingle pattern over the leek mixture (they will overlap quite a bit). If you have extra vegetable slices, save them for another use. Sprinkle the vegetables with the remaining 1/4 tsp. each salt and pepper and drizzle with the remaining 2 tbsp. oil.
4. Bake the vegetables for 1 hour and 15 minutes. Sprinkle cheese and marjoram over the top. Continue baking until the edges are browned and the vegetables are very tender, about 15 minutes more. Let cool for about 5 minutes before serving. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center