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What You Need
3 tablespoons extra-virgin olive oil, divided
2 cups thinly sliced leeks
1 Yukon Gold potato (10 ounces), sliced 1/4 inch thick
salt and freshly ground pepper
1 small eggplant (12 ounces) sliced 1/4 inch thick
1 large zucchini (8 ounces), sliced 1/4 inch thick
3 large beefsteak tomatoes, sliced 1/4 inch thick
1/4 cup pitted Kalamata olives, pitted and roughly chopped
2 teaspoons fresh thyme leaves
What To Do
Preheat oven to 450 degrees. Drizzle 1/2 tablespoon oil in a baking dish. Layer half the leeks then cover with half the potato; sprinkle salt and a pinch of pepper.
Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; sprinkle with salt and pepper. Sprinkle half of the olives and half of the thyme. Drizzle with 1 tablespoons oil. Repeat layering and seasoning . Drizzle with remaining oil, and cover with foil.
Bake 20 minutes remove foil. Bake 45 minutes more.
Enjoy!
- 3 tablespoons extra-virgin olive oil, divided
- 2 cups thinly sliced leeks
- 1 Yukon Gold potato (10 ounces), sliced ¼ inch thick
- salt and freshly ground pepper
- 1 small eggplant (12 ounces) sliced ¼ inch thick
- 1 large zucchini (8 ounces), sliced ¼ inch thick
- 3 large beefsteak tomatoes, sliced ¼ inch thick
- ¼ cup pitted Kalamata olives, pitted and roughly chopped
- 2 teaspoons fresh thyme leaves
- Preheat oven to 450 degrees. Drizzle ½ tablespoon oil in a baking dish. Layer half the leeks then cover with half the potato; sprinkle salt and a pinch of pepper.
- Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; sprinkle with salt and pepper. Sprinkle half of the olives and half of the thyme. Drizzle with 1 tablespoons oil. Repeat layering and seasoning . Drizzle with remaining oil, and cover with foil.
- Bake 20 minutes remove foil. Bake 45 minutes more.
- Enjoy!
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{ 1 comment… read it below or add one }
Fabulous!