9 Ingredients
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)
  • 1 yukon gold potato (8 ounces), sliced 1/4 inch thick
  • Coarse salt and freshly ground pepper
  • 1 small eggplant (12 ounces), trimmed and 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, divided, plus more for garnish
Nutrition
191
10% daily value
6 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

22% 14

Saturated

10% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

5% 15

Carbs (net)

- 11

Fiber

16% 4

Sugars

- 5

Sugars, added

- 0

Protein

5% 3

Cholesterol

- 0

Sodium

24% 574

Calcium

4% 40

Magnesium

9% 35

Potassium

16% 544

Iron

8% 1

Zinc

3% 0

Phosphorus

10% 67

Vitamin A

6% 53

Vitamin C

43% 26

Thiamin (B1)

6% 0

Riboflavin (B2)

5% 0

Niacin (B3)

6% 1

Vitamin B6

14% 0

Folate equivalent (total)

12% 47

Folate (food)

- 47

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

14% 3

Vitamin K

35% 28
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