Mediterranean Vegetable Pie

Prep Time

10 min.

Cook Time

40 min.

Serving Size

4 servings

Savor the summer by using fresh vegetables and herbs in this terrific vegetable pie. This simple crust is easily prepared while the vegetables roast to aromatic perfection.

Ingredients

TOPPING

2 cups (500 mL) mushrooms, thickly sliced
1 medium zucchini, chopped
1 sweet red pepper, chopped
1/4 red onion, finely chopped
2 cloves garlic, finely chopped
1 tsp (5 mL) basil, dried (or 1 Tbsp (15 mL) fresh basil, minced)
1 tsp (5 mL) oregano, dried (or 1 Tbsp (15 mL fresh oregano, minced)
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 Tbsp (30 mL) balsamic or red wine vinegar
1 cup (250 mL) shredded Canadian Mozzarella or Provolone cheese

CRUST

1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) whole wheat flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) dried basil
1/4 tsp (1 mL) salt
3/4 cup (175 mL) Milk
3 Tbsp (45mL) butter, melted

Directions

Topping:

In a 13 x 9″ (3 L) metal baking pan or on a rimmed baking sheet, combine mushrooms, zucchini, red pepper, onion, garlic, fresh basil and oregano, salt, pepper, and vinegar; spread out over the pan. Place on top of baking sheet in oven and roast for 20-25 minutes or until tender and starting to brown.

Crust:

1.	Place a large baking sheet upside down on the middle rack of the oven and then preheat to 425°F (220°C). Butter another large baking sheet.
2.	In a large bowl, combine all-purpose and whole wheat flour, baking powder, dried basil, and salt. Pour in milk and butter; stir with a fork until soft dough forms. Turn out onto the lightly floured surface and knead a couple of times until smooth. Roll out to a 12 x 10″ (30 x 25 cm) oval and place on a buttered baking sheet; fold 1/2″ (1 cm) of the edge toward the center and pinch into a raised border.
3.	Spread roasted vegetables evenly over the crust inside the border; sprinkle with cheese. Place the baking sheet on top of the hot baking sheet in the oven. Bake for about 20 minutes or until the crust is golden and the cheese is bubbling. Cut into wedges.

Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.

Tips

To save time when you’re serving this pie, you can roast the vegetables up to 2 days ahead, let them cool, and store them in an airtight container in the refrigerator.
Let warm to room temperature while you prepare the crust; add 5 minutes to the baking time.
Replace half the mushrooms with 1 cup (250 mL) diced eggplant and add 1/2 minced fresh hot pepper.
Add 3 mashed cloves of roasted garlic to the crust; use shredded Canadian Asiago or crumbled Canadian Blue cheese.

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