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by Caitlin Saniga

After you slice up the leeks, handle them with care or the rings will separate. You might be better off to brush them with oil instead of tossing them around with the squash.

  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 large leeks, white and pale green parts, cut into 1/4-inch-thick diagonal rounds, well washed
  • 1 medium zucchini, sliced on a diagonal, 1/4 inch thick
  • 1 medium yellow squash, sliced on a diagonal, 1/4 inch thick
  • salt and pepper
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 medium garlic clove, minced
  • 2 teaspoons fresh thyme leaves

Preheat the oven to 425 degrees. Brush a 9-by 9-inch ovenproof glass dish (or a glass dish or pie plate of similar size) with oil. In a medium bowl, gently toss the leeks, zucchini, yellow squash, and 2 tablespoons olive oil and season with salt and pepper. ArrangeĀ  vegetable slices in the bottom of the plate, slightly overlapping them.

In a small bowl, combine the bread crumbs, Parmesan, garlic and thyme, and season with salt and pepper. Mix the remaining tablespoon of oil until the mixture is crumbly. Sprinkle the crumb mixture over the vegetables, and bake until the bread crumbs are golden brown and the vegetables are tender, about 25 minutes. Serve hot.

Makes 4 servings.

Recipe: The Martha Stewart Living Cookbook: The Original Classics

Photo: Caitlin Saniga

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