2 tablespoons olive oil
1 cup julienned onions
1 cup julienned red onions
1 cup julienned leeks
1/4 cup julienned shallots
2 tablespoons chopped garlic
Salt and black pepper
1 envelope (1/4-ounce) active dry yeast
1 tablespoon sugar
1 cup warm water (about 110 degrees F)
1 teaspoon salt
3 1/2 cups all-purpose flour
1 teaspoon vegetable oil
3 tablespoons kosher salt
1 red pepper, roasted and julienned
1 yellow pepper, roasted and julienned
1 small eggplant, roasted and sliced
1 medium beet, roasted, peeled and sliced
1 zucchini, roasted and sliced
1 yellow squash, roasted and slice
1/2 cup mayonnaise with 2 cloves roasted garlic mashed in or plain mayonnaise
1/2 pound sliced Fontina
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