Thanksgiving Vegetable and Bean Tian

Name: Thanksgiving Vegetable and Bean Tian
Ingredients: 1 large garlic clove, peeled; 3 to 4 tablespoons olive oil; About 1/2 pound baby potatoes (preferably multicolored), thinly sliced; 2 small or 1 medium zucchini, thinly sliced; 6 to 8 sweet mini bell peppers (orange, red, and/or yellow), cored, seeded, and cut into thin rings; 1 to 2 cups cooked white beans, such as Rancho Gordo Cassoulet or Alubia Blanca; 1 tablespoon fresh thyme leaves, stripped from the stems; Salt; pepper

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Here is a dish that checks many boxes: visually appealing, vegan, gluten-free, easy to double or triple, loaded with foods that are indigenous to The Americas. And best of all, it's absolutely...

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Chef's knife
Cutting board
Aluminum foil
Measuring spoon
Spoon

Ingredients

1 large garlic clove, peeled
3 to 4 tablespoons olive oil
About 1/2 pound baby potatoes (preferably multicolored), thinly sliced
2 small or 1 medium zucchini, thinly sliced
6 to 8 sweet mini bell peppers (orange, red, and/or yellow), cored, seeded, and cut into thin rings
1 to 2 cups cooked white beans, such as Rancho Gordo Cassoulet or Alubia Blanca
1 tablespoon fresh thyme leaves, stripped from the stems
Salt
pepper