Summer vegetable pie

Recipe Information

Description:
Summer vegetable pie is a delicious American recipe usually served as a main dish. It requires about 10 minutes of prep time and about 25 minutes of cooking time for a combined total time of 35 minutes. The overall cooking skill level is considered easy. This recipe will yield 8 servings if prepared as directed.
Servings 8
Preparation Time 10 Minutes
Cook Time 25 Minutes
Total Time 35 Minutes
Difficulty Easy
Main Ingredient Squash; Zucchini; Mushrooms; Bell Peppers
Category Vegetables
Meal Brunch; Lunch; Dinner
Type Main Dish; Side Dish
Cuisine American
Cook Method Baking; Sautéing
Diet

Ingredients

  • 1 teaspoon grape seed oil

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 2 medium carrots, cut into 1/4-inch slices

  • 1 yellow squash, cut into 1/4-inch slices

  • 1 medium zucchini, cut into 1/4-inch pieces

  • 1 cup sliced mushrooms

  • 1 yellow bell pepper, diced

  • 1 green bell pepper, diced

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon dried marjoram

  • 1 teaspoon dried thyme

  • 2 premade 9-inch pie crusts

  • 1/4 cup Gruyere cheese, shredded

Directions

  • Preheat an oven to 375ºF.

  • Heat the grape seed oil in a skillet over medium heat. Cook the onion and garlic for 2-3 minutes or until soft.

  • Add the carrots, squash, zucchini, mushrooms, and bell peppers to the skillet and cook for 4-5 minutes or until soft. Season with salt, black pepper, marjoram, and thyme. Remove from heat.

  • Place the pie crusts on a baking sheet. Arrange the vegetables in the center of each crust, leaving a 2-inch border around the edges. Fold the edges all the way around, leaving most of the vegetables exposed. Sprinkle the Gruyere cheese evenly on top.

  • Bake 15 minutes, or until the cheese melts and the crust is lightly browned.

Nutrition (per serving)

  • Calories: 230 cal

  • Total fat: 10g

  • Saturated fat: 3g

  • Sodium: 380mg

  • Carbohydrate: 23g

  • Fiber: 6g

  • Protein: 4g