November 2, 2013

Vegetable Pie

This is a great recipe for all those vegetarians out there.  However, even if you're not, give this one a try.  It was so yummy!!  I can't wait to make it again; that's how much we loved it! I think next time I may even double the vegetable mixture to make it an even fuller pie. . .

Vegetable Pie

1 unbaked pie shell
Vegetable Pie
1 Tablespoon olive oil
1 small onion, chopped
4 oz. mushrooms, coarsely chopped
1/2 cup celery, coarsely chopped
1/2 cup carrots, coarsely chopped
1/2 eggplant, small chunks
1/2 cup zucchini, small chunks
1/2 cup squash, small chunks
1/2 cup fresh green beans
1/8 teaspoon garlic powder
1/2 teaspoon basil
.42 oz. concentrated vegetable broth*
seasoned salt
1 tomato, sliced
1 slice swiss cheese, torn in pieces
shredded mozzarella cheese

Heat oil in skillet.  Add onions, mushrooms, celery, carrots, eggplant, zucchini, and squash.  Cook for 3 minutes; add green beans and cook until crisp tender.  Remove from heat.  Stir in garlic powder, basil and vegetable broth.  Sprinkle with salt and pepper to taste.

In the meantime, preheat oven to 350 degrees F.  Prick bottom of pie crust a few times with a fork. Bake for 8 minutes.  Place tomato slices on bottom.  Put vegetable mixture on top of tomatoes. Top with cheeses and sprinkle with oregano.  Bake 30 to 35 minutes.

Servings:  8 slices

*I used Swanson's Flavor Boost (liquid packets)

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