I have wanted to make this recipe ever since I first saw it in The Barefoot Contessa Cookbook, and I honestly do not know what took me so long. It was easier than I imagined, and it was as lovely as it was tasty. I played kind of fast and loose with the quantities of vegetables, and it did not seem to matter. I do not own a 6 inch cake pan, as the recipe calls for, so I used a souffle dish instead, and placed a child-sized plate inside as the flat surface to help it be weighed down. All of the vegetables came from the CSA. I might have squealed a little when it turned out. Might have.