MEDITERRANEAN VEGETABLE POT PIE
The BEST way to eat your vegetables!
Provided by Amy
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 425° F.
- Prep the eggplant by cutting 1/2 inch off both ends. Then slice all the skin off and cut in 1/2 inch rounds.
- Place rounds on paper towels and sprinkle 1 tsp salt evenly over top. Place another layer of paper towels on top of slices and place something heavy on top to help absorb the moisture. I used my cutting board and then put a couple bowls on top.
- Leave eggplant for 30 minutes and let the paper towels soak up as much moisture as possible.
- While eggplant is resting, dice onion, garlic and zucchini into 1/4" pieces.
- When eggplant is done resting, dice into 1/4" cubes.
- Heat olive oil in skillet on medium heat. Add eggplant, zucchini, onion and minced garlic. Cook, stirring often, until tender (about 5 minutes). Set aside.
- Combine oregano, basil, remaining salt and pepper in small bowl. Set aside.
- Chop the tomatoes into 1/2" pieces, removing the seeds and as much wet stuff as you can.
- Lay 1 crust into pie dish. Add 1/2 the vegetables and 1/2 the tomatoes. Sprinkle with 1/2 the herbs and 1/2 the parmesan and mozzarella cheeses.
- Repeat layers.
- Place second pie crust on top and crimp edges so the pie crusts are sealed around the edges. For a dark and shiny crust, brush with 1 egg yolk and then sprinkle with parmesan.
- Place in the center of the oven for 25-35 minutes.
- Once pie crust is fully cooked and pie is heated through, remove from oven and allow to rest 5 minutes before slicing. Best enjoyed with a crusty french bread to soak up the vegetable juices!
MEDITERRANEAN VEGETABLE PIE
Create a terrific vegetable pie without any of the tricky work of making traditional pastry. This simple crust is easily prepared while the veggies roast to aromatic perfection. Serve with a crispy salad on the side -
Provided by Chef mariajane
Categories Savory Pies
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place a large baking sheet upside down on middle rack of oven and preheat oven to 425°F Butter another large baking sheet.
- TOPPING: In a 13x9-inch metal baking pan or a rimmed baking sheet, combine mushrooms, zucchini, red pepper, onion, garlic, basil, oregano, salt, pepper, and vinegar; spreadout over pan. Place on top of baking sheet in oven and roast for 30-35 minutes or until tender and starting to brown.
- CRUST: Meanwhile, Prepare crust. In large bowl, combine flours, baking powder, basil and salt. Pour in milk and butter; stir with a fork until soft dough forms. Turn out onto lightly floured surface, and knead a couple of times just until smooth. Roll out to a 12x10-inch oval and place on a buttered baking sheet; fold 1/2-inch of the edge toward center and pinch into a raised border.
- Soread roasted veggies evenly over crust inside border; sprinkle with cheese. Place baking sheet on top of the hot baking sheet in oven. Bake for about 20 minutes or until crust is golden and cheese is bubbling. Cut into wedges.
Nutrition Facts : Calories 415.7, Fat 17.9, SaturatedFat 10.4, Cholesterol 51.4, Sodium 755.3, Carbohydrate 49.7, Fiber 5.2, Sugar 4.1, Protein 16.3
MEDITERRANEAN VEGETABLE PIE
while going through my grandmother's house when she died, I came across a box of recipes in the attic. This is one of the ones that caught my attention.
Provided by Silver Raven
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place eggplant slices between several thickness of paper toweling; sprinkle with 1 teaspoons salt.
- Weigh down with something flat and heavy; let stand 30 minutes.
- Cut into 1/4 inch cubes.
- Heat 1/4 Cup oil in a large skillet.
- Add eggplant all at once.
- Quickly toss to coat.
- Cook, stirring constantly until tender (about 5 minutes); remove to large bowl.
- Pour remaining oil into skillet, add onion, green pepper, zucchini, and garlic.
- Cook, stirring constantly, until tender (about 5 minutes).
- Set aside.
- Combine oregano, basil, remaining salt, and pepper in measuring cup.
- Set aside.
- Prepare crust according to directions for a 2 crust pie.
- Divide dough into 2 balls, 1 slightly larger than the other.
- roll out larger into 12 inch circle; fit into 10 inch pie plate.
- Trim overhang to 1/2 inch.
- Sprinkle with 3 tablespoons of Parmesan.
- Spoon half eggplant into pie plate; then half vegetables; sprinkle with half of herbs mixture, 1 tablespoons parmesan and half mozzarella.
- Repeat, reserving 1 tablespoons parmesan.
- Roll out remaining pastry; cut into 1/2 inch strips; arrange lattice fashion over pie; trim to within 1/2 inch of plate; turn edges under; flute.
- Brush lattice strips with water; sprinkle with remaining parmesan.
- Bake at 425 degrees F.
- for 25 minutes or until pastry is golden brown and pie just begins to bubble.
- Let stand 15 minutes before serving.
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