This recipe is wonderful and can be modified to suit your own veggie tastes. We don't like carrots so I substituted 2 turnips thinly sliced. Also we added more vegetables to the mix such as a sliced parsnip, more garlic sliced and used 1/2 cup extra virgin olive oil. I do not like tarragon at all so I substituted 1/2 tsp. crushed rosemary and a pinch of marjoram. It was terrific and I used it as the main dish and added Pillsbury crescent rolls to finish.