| 2 | tb | Olive oil |
| 1 | c | Julienned onions |
| 1 | c | Julienned red onions |
| 1 | c | Julienned leeks |
| 1/4 | c | Julienned shallots |
| 2 | tb | Chopped garlic |
| | Salt and black pepper |
| 1 | | Envelope; (1/4-ounce) active dry yeast |
| 1 | tb | Sugar |
| 1 | c | Warm water; (about 110 degrees F.) |
| 1 | ts | Salt |
| 3 1/2 | c | All-purpose flour |
| 1 | ts | Vegetable oil |
| 3 | tb | Kosher salt |
| 1 | | Red pepper; roasted and julienned |
| 1 | | Yellow pepper; roasted and julienned |
| 1 | sm | Egg plant; roasted and sliced |
| 1 | md | Beet; roasted, peeled and sliced |
| 1 | | Zucchini; roasted and sliced |
| 1 | | Yellow squash; roasted and slice |
| 1/2 | c | Roasted garlic aioli |
| 1/2 | lb | Fontana cheese; sliced |
