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Veggie Pie

Thanks to having so many pre-made items at the supermarket, cooking times have decreased and success levels increased. This Veggie Pie Recipe uses a ready-to-use pie crust. You will have to blind bake it to keep it crispy, but the process is simple (see below).

Ingredients

  • 1 Frozen Pie Crust
  • 1 Egg (beaten)
  • 1 large zucchini
  • 1 small eggplant
  • 1 inch diameter bunch of asparagus
  • 1 medium-sized green pepper
  • 4 plum tomatoes
  • 4 Tbs extra virgin olive oil
  • 4 cloves garlic (minced)
  • 2 Tbs parmesan cheese
  • 6 oz goat cheese
  • 2 large basil leaves (minced)
  • 2 Tbs olive oil
  • Salt and pepper

Instructions 

Instructions for Blind Baking

  • Preheat the oven to 350 degrees F.
  • Line the inside of the frozen crust completely with stick-free aluminum foil.
  • Fill the aluminum with dry beans or rice.
  • Bake for 45 minutes, then remove from the heat

Instructions for the Pie

  • Preheat the oven to 450 degrees F.
  • Prepare your vegetables. Cut the eggplant and green pepper into 1-inch slices, the zucchini into ΒΌ-inch slices, chop the tomatoes, and half the asparagus lengthwise.
  • Toss all the vegetables with olive oil, and all the rest of the ingredients.
  • Transfer the vegetables to a baking tray.
  • Bake 25 minutes (they should be tender). Make sure to stir twice during baking.
  • Turn the vegetable blend into the pie crust.
  • Reduce oven heat to 350 F.
  • Bake 10 more minutes.
  • Slice for serving.

Notes

Tip: Try pouring a drizzle of honey-balsamic dressing over top.