Baked Leek and Tomato
Recipe: #9595
May 16, 2013
Categories: Casseroles, Side Dishes, Cheese, Cheddar, Tomato, Leek, British, Pacific Northwest, Pacific Rim, One-Pot Meal, Brunch, Romantic Dinner, Sunday Dinner, Oven Bake, Toaster Oven, Diabetic, Gluten-Free, Heart Healthy, No Eggs, Sugar-Free, Vegetarian, Fresh Tomatoes, Spicy, Vegetarian Dinner, more
"Nice zesty side dish with a little jalepino added. (I just happened to have yellow and orange tomatoes on hand, it's ok to use all red or all of any colour or any combination.)"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (648.6 g)
- Calories 388.9
- Total Fat - 30.8 g
- Saturated Fat - 5.5 g
- Cholesterol - 7.9 mg
- Sodium - 134.2 mg
- Total Carbohydrate - 24.1 g
- Dietary Fiber - 7.5 g
- Sugars - 16 g
- Protein - 9.3 g
- Calcium - 189.3 mg
- Iron - 1.8 mg
- Vitamin C - 91.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 400F degrees.
Step 2
Spray an oven proof gratin dish with veggie spray.
Step 3
Cover bottom of dish with half the leek slices and layer half the tomato slices over to cover.
Step 4
Sprinkle with salt and pepper to taste.
Step 5
Sprinkle half the olive oil over all.
Step 6
Make a second layer, ending with the tomato slices, salt and pepper and olive oil.
Step 7
Top with Jalapeno and sprinkle with shredded cheddar cheese.
Step 8
Bake, uncovered,in 400F oven for 30 minutes.
Tips
- Vegetable oil cooking spray
2 Reviews
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