I have been craving veggies. Like a fiend. Yes, I confess I am a total vegetable fiend. I am not even the tiniest sorry either. So there.
In my mind nothing says summer like a beautiful Summer Vegetable Pie filled with fresh roasted veggies, fresh mozzarella & herbs in a pie crust. It is a simple meal that is the perfect addition to the day. When I made it the other day Mike even ate 2 servings & D-man kept saying “MORE PIE!!!” so it is a hit.
And it’s calling your name.
Did you hear it?
See I told you calling…calling…calling…Give in. You know you want to.
The simple ease of roasted goodness & the fresh bite of herbs will have you at hello. Plus, if you are a 9 month pregnant woman hoping to go into labor eggplant & oregano are supposed to help (supposed to, which means probably not but they will taste damn good going down! And let’s be real, I will try anything).
What You Need:
1 Small-Medium Eggplant
1 Small-Medium Zucchini
1 Medium Tomato (Hot House or Heirloom work well)
1 Small Videla Onion (or 1/2 a Medium one)
2 Springs of Fresh Oregano
2 Springs of Fresh Italian Flat Leaf Parsley
2 Springs of Fresh Basil
3 Tablespoons of Olive Oil
Kosher Salt & Ground Pepper to Taste
1/3 Cup of Italian 5 Cheese (this is a mix of Asiago, Parmesan, Parmesan Reggiano, Pecorino Romano & Parmesan Grana)
.25 lbs of Fresh Mozzarella
1 Pie Crust
Preheat Oven 350 Degrees
How To Put It Together:
Cut all Eggplant, Zucchini & Tomatoes into thin slices. Cover in Olive Oil (use about 2 Tablespoons), Salt & Pepper (to taste). Place on baking sheets. Cook in oven at 350 degrees for 15 minutes. Until roasted.
While your veggies roast away. Slice up your Onion, toss into a pan on low-medium heat with Olive Oil (no more than a Tablespoon), add Salt & Pepper (to taste), cook until translucent (see through). Set aside.
Pull out veggies & put in your pie crust on a baking sheet in the 350 degree oven for approximately 8 minutes. You can use a homemade pie crust or you can cheat by buying a pie crust. You could also substitute a tart crust. The reason to bake shortly before adding veggies is it will help the crust to hold up better under the roasted veggies.
While pie crust is baking, you can cut up your fresh herbs.
Once your pie crust is out start to build your Vegetable Pie. On the bottom place your eggplant, then add a dose of fresh herbs & some torn mozzarella. With the amount of mozzarella one medium-large ball would work & you could use a bagged shredded version but I prefer the fresh mozzarella balls, the taste & quality is amazing. Next layer zucchini & onions, after that another dose of fresh herbs with some torn mozzarella.
Then top with your tomatoes. After this do another dose of fresh herbs with some torn mozzarella. And then top with your 1/3 cup of Italian 5 cheese mix. I buy this mix from my local market, if you don’t have all these cheeses in a mix you can substitute making your own combination. I highly recommend going with fresh Parmesan & Asiago.
Put in the oven, bake (uncovered) for 25–35 minutes at 350 degrees.
Let cool & then cut & serve.
I must admit this not only tastes like summer but will make your entire home smell like an amazing summer day, fragrant & delicious. Not to mention it is just Really.Really.Really.Good.