Kathleen’s Vegetable Pie

E ver get tired of pre­par­ing the same old chick­en and meat dishes for din­ner? In­stead of re­spond­ing with a  re­sound­ing “Yes,”   start think­ing of freshen­ing things out with something com­pletely dif­fer­ent. 

E ver get tired of pre­par­ing the same old chick­en and meat dishes for din­ner? In­stead of re­spond­ing with a  re­sound­ing “Yes,”   start think­ing of freshen­ing things out with something com­pletely dif­fer­ent. With what, you ask? Well, if you called up Grays Ferry res­id­ent and reg­u­lar re­cipe con­trib­ut­or Kath­leen Valle, she would likely sug­gest her Ve­get­able Pie. 

We’re talk­ing a hearty par­ing of layered ve­g­gies and cheeses baked in­side of  a pie shell. The ex­cite­ment of a meat­less night (we are not just talk­ing Mondays)  will likely trig­ger a de­li­cious din­ner con­ver­sa­tion.     

In­gredi­ents: 

1 small egg­plant
2 plum to­ma­toes
1 me­di­um onion
15 mush­rooms
1 red pep­per
1 pie shell (homemade  or store bought]
1 cup of shred­ded moz­zarella
15 ounces of ricotta cheese
1 egg
Olive oil, basil, minced gar­lic, salt and pep­per to taste

Dir­ec­tions: 

Pre­heat the oven to 325 de­grees. 

Slice to­ma­toes, onion, mush­rooms and peeled egg­plant cut in­to strips. Toss them with olive oil, basil, gar­lic, salt and pep­per. Place on a cook­ie sheet, and bake un­til soft, for  ap­prox­im­ately 30 minutes. Roast the pep­per, re­move the skin, cut in­to strips and sea­son same as oth­er ve­g­gies. Mix the ricotta with the egg and 1/2 cup of moz­zarella, and spread on bot­tom of pie shell. Lay­er ve­g­gie and sprinkle re­main­ing moz­zarella on top. 

Bake on 350 un­til hot and bub­bly, for ap­prox­im­ately 20 minutes. SPR 


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