Yummy Veggie Casserole Recipe

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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!

Yummy Veggie Casserole

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Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Bake 20 minutes remove foil. Bake 45 minutes more.
  4. Enjoy!