I love this time of year. The weather is a little cooler at night and so many vegetables are in season. I picked up some zucchini, eggplant, tomatoes and leeks at the farmers market and made a vegetable tian that featured in the September issue of Martha Stewart Living.

I started by chopping up all my veggies and some thyme from my garden.

Then, I chopped up and thoroughly washed some leeks.

I stacked all the ingredients as directed, adding olive oil and salt & pepper every few layers. I omitted olives because Billy doesn’t like them.

After an hour in the oven it looked like this. I topped it with some capers because I omitted the olives.

How could something so simple be so good? We were practically licking our plates. This dish will be part of my repertoire for a long time.

Visit Martha Stewart for the Provencal Vegetable Tian recipe.