INGREDIENTS:
2 frozen pie crusts (or make your own if you're up to it!)
1 head broccoli, chopped
1 yellow squash, quartered
1 zucchini, quartered
1/2 of a small onion, diced
1 red bell pepper, chopped
1 clove garlic, pressed
salt & pepper to taste
1/2 cup shredded pepper jack cheese
1/4 shredded mozzarella cheese
1 tbsp parmesan cheese
olive oil
1 tbsp melted butter
(Add sliced smoked turkey sausage that's been cooked for a non-vegetarian addition)
1. Keep the pie crusts in the freezer until the vegetables are cooked and you are ready to assemble.
2. Preheat oven to what ever the packaging says to for baking the pie. In a large skillet heat olive oil. Add all vegetables, garlic, salt & pepper. Cover with a lid and cook on medium heat until everything is tender, about 10 minutes or so.
3. Place 1 pie crust on a baking sheet or baking stone; keep it in the foil container. Brush the bottom of the pie crust with olive oil and sprinkle with parmesan cheese. Add 1st layer of sauteed vegetables. Sprinkle with pepper jack & mozzarella cheeses until coated evenly. Add 2nd layer of vegetables and repeat with cheese.
4. Now take the second pie crust out of the aluminium plate and turn it upside down. Peel or cut off the very edge of the pie that would normally sit on the rim of the plate. You are going to put the inverted pie crust on top of the one with vegetables to create a lid. Poke several holes in the lid with a fork. Brush the lid with melted butter (not optional) and sprinkle with salt (optional).
5. Bake for 25 minutes or until crust is golden brown. Let sit for 5 minutes, then serve.
NOTE: This is originally called Eggplant Pie. You can use your favorite vegetables in this pie and if you love eggplant then add it in! Leave some out or add whatever you like best, but remember; fresh is always better!
No comments:
Post a Comment