Name: Yummy Veggie Casserole
Yield: 6
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