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 |
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
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.
Calories: 230 cal
Total fat: 10g
Saturated fat: 3g
Sodium: 380mg
Carbohydrate: 23g
Fiber: 6g
Protein: 4g