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| Prep Time | 1 hour 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 6 tablespoons extra virgin olive oil
- 1 Yukon Gold potato sliced 1/4 inch thick
- 1 small eggplant trimmed and sliced 1/4 inch thick
- 1 large zucchini trimmed and sliced 1/4 inch thick
- 3 large beefsteak tomatoes sliced 1/4 inch thick
- 1/4 cup brine-cured black olives such as Kalamata, roughly chopped
- 2 teaspoons fresh thyme leaves plus 3 sprigs
Ingredients
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Instructions
- Preheat oven to 450 degrees F.
- Drizzle 1 tablespoon olive oil in a 9 x 13 inch baking dish.
- Layer half of the potato in the dish; season with 1/2 teaspoon salt, 1/2 teaspoons thyme, and a pinch of pepper. Next layer half of the eggplant, half the zucchini, and half the tomatoes. Drizzle with 2 tablespoons olive oil, sprinkle with salt, pepper, and thyme.
- Repeat layering and seasoning with the remaining vegetables. Drizzle with the remaining 3 tablespoons oil.
- Add the thyme sprigs and loosely cover the dish with aluminum foil.
- Bake for 20 minutes, then remove the foil. Press the vegetables down with a spatula and bake until the potato is tender and the edges are well caramelized, about 45 minutes more.
Recipe Notes
Recipe adapted from One Pot Martha Stewart Living, retrieved January 2015.