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