Mine's not as pretty as the one posted by We Heart Food, but it was pretty tasty. I'm not sure if I sliced too many veggies or just didn't layer them right, but I had about half of the vegetables left over. So, I tossed those all together with a sliced onion, olive oil, garlic, white wine, and Herbs de Provence, and baked it in a casserole awhile alongside the tian. There'll be plenty of leftovers for lunch this week.
Go ahead, clean out the crisper drawer, because you could use just about any vegetables you want for this dish Just make sure you allow yourself plenty of time. It's easy, but it took a lot longer to make that I thought it would.
This dish is prettier unbaked. Here's a photo of all the fresh veggies lined up and ready to be baked.
*Adaptations from recipe (approximate): I change the amounts of ingredients to 3 medium onions** (Walla Walla), 2 shallots, 5 cloves garlic**, 1 small yellow zucchini, 1 small green zucchini, and 1 extra large king size jumbo carrot** (you'd understand the redundancy if you'd seen it). I omitted the patty pan squash and added one small eggplant**. I used the recommended amounts of tomatoes** and potatoes, but I used Caribe potatoes** instead of Yukon Gold. (We have only 4 garden YGs left!)
**From the O-Garden, of course.