Roasted Vegetable Pie Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 medium eggplant (1 lb), 1/4" slices
1 med-large zucchini, 1/4" slices
1 med-large yellow squash, 1/4" slices
1 large red pepper, sliced into strips
2 heirloom Tomatoes, 1/4" slices
1 large onion, coarse chop
4-5 cloves garlic, thin slices
fresh herbs, chopped
4 oz fresh Mozzarella, chunked
4 oz Provolone, shredded
2 oz Asiago, shredded
1 pastry for 9-10" pie plate
|
|
Directions: |
Directions:Rinse and dry vegetables well. Preheat oven to 425º. Spray a flat baking sheet with nonstick cooking spray, or brush with EVOO. Lay sliced vegetables (first 5 ingredients) in a single layer on baking sheets. Drizzle with EVOO, salt and pepper. Place thin slices of garlic on eggplant and tomato slices. Make certain all vegetables are flat on the baking sheet. Roast eggplant and squash, until bottoms just begin to brown (about 15 minutes). Flip over and continue to roast until underside begins to brown(10-15 minutes). Peppers may need to be tossed, and tomatoes will not need to be "moved". Remove different varieties from the oven, as they become tender. Meanwhile, saute onions slowly on stove top to caramelize.
When all vegetables are roasted, increase oven temperature to 450º. Place pastry in pie plate. If desired, combine 1 egg yolk and 1 TB heavy cream. Brush over uncooked pastry. Prick pastry with a fork. Bake in oven until it just begins to turn golden (slightly undercook). Cool slightly or cook earlier and allow to cool completely. Layer ingredients into pie shell as follows:
1. Eggplant, Herbs (I used basil, sage & rosemary), Mozzarella (one third)
2. Zucchini & Squash with onions, Herbs, Mozzarella (one third)
3. Red Pepper & Tomato slices, Herbs, Mozzarella (one third)
4. Shredded Provolone and Asiago Cheeses
Bake at 350º for 30-40 minutes, until bubbly and cheese is melted and slightly golden. May be served warm or room temperature |
|
Personal
Notes: |
Personal
Notes: Theme: Farm to Table
September 10, 2013
Rhonda Florida, Hostess & Home
Lisa Moberly, Hostess
All veggies for this dish were from locally grown sources: Twin Maples Organic Farm and Lexington's Farmer's Market (specifically Scott and Franklin Counties). Most any vegetable varieties can be used, according to your taste preferences and available fresh produce.
|
|
This recipe for Roasted Vegetable Pie is from