This was good although I think the olives might be a bit overpowering for a dish that would be fine with a little less. Out of habit I used brown rice for the crust which worked nicely and added a bit of nuttiness to the dish. I also used halved grape and cherry tomatoes from my wife's garden instead of sliced. In any case, this is a great jumping off point for an endless number of possibilities. Next time I make this, I'll consider removing the olives, upping the salt a bit and adding some eggplant to the mix of veggies.
i just wanted to add that this recipe is 4 WW points per serving.
Fantastic! I just can't figure out what to serve with it. Fennel bulbs and olives make this dish.