Mediterranean Vegetable Pie Recipes

Steps:

• In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
• Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

Steps:

• Preheat oven to 425°F.
• Prepare a shallow roasting dish with nonstick cooking spray.
• Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
• Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
• Drizzle sauce over the mixed vegetables and toss to coat.
• Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.

Steps:

• Place eggplant slices between several thickness of paper toweling; sprinkle with 1 teaspoons salt.
• Weigh down with something flat and heavy; let stand 30 minutes.
• Cut into 1/4 inch cubes.
• Heat 1/4 Cup oil in a large skillet.
• Add eggplant all at once.
• Quickly toss to coat.
• Cook, stirring constantly until tender (about 5 minutes); remove to large bowl.
• Pour remaining oil into skillet, add onion, green pepper, zucchini, and garlic.
• Cook, stirring constantly, until tender (about 5 minutes).
• Set aside.
• Combine oregano, basil, remaining salt, and pepper in measuring cup.
• Set aside.
• Prepare crust according to directions for a 2 crust pie.
• Divide dough into 2 balls, 1 slightly larger than the other.
• roll out larger into 12 inch circle; fit into 10 inch pie plate.
• Trim overhang to 1/2 inch.
• Sprinkle with 3 tablespoons of Parmesan.
• Spoon half eggplant into pie plate; then half vegetables; sprinkle with half of herbs mixture, 1 tablespoons parmesan and half mozzarella.
• Repeat, reserving 1 tablespoons parmesan.
• Roll out remaining pastry; cut into 1/2 inch strips; arrange lattice fashion over pie; trim to within 1/2 inch of plate; turn edges under; flute.
• Brush lattice strips with water; sprinkle with remaining parmesan.
• Bake at 425 degrees F.
• for 25 minutes or until pastry is golden brown and pie just begins to bubble.
• Let stand 15 minutes before serving.

Steps:

• Heat oven to 350°. Coat a 9" pie plate with cooking spray. Line bottom of plate with potato slices. Cut remaining slices in half and arrange around side of plate. Bake 12 to 15 minutes. Remove from oven and set aside. Coat a sauté pan with cooking spray and sauté onion over low heat until tender, about 5 minutes. Add spinach to pan and let wilt, about 2 to 3 minutes. Remove from heat. Drain excess fluid from onion and spinach mixture. Stir in olives. In a bowl, beat eggs and egg whites. Stir in ricotta and feta. Add half the basil or dill and set aside. Spoon onion and spinach mixture into pie plate over potatoes. Layer on egg mixture, then slices of tomato. Bake 20 to 25 minutes or until egg is set and a knife inserted into pie comes out clean. Sprinkle grated cheeses evenly over top of pie and top with remaining basil or dill. Return to oven for 5 minutes or until cheese melts. Remove from oven and let sit for 5 minutes. Cut pie into 4 wedges. Serve immediately.

Steps:

• Place a large baking sheet upside down on middle rack of oven and preheat oven to 425°F Butter another large baking sheet.
• TOPPING: In a 13x9-inch metal baking pan or a rimmed baking sheet, combine mushrooms, zucchini, red pepper, onion, garlic, basil, oregano, salt, pepper, and vinegar; spreadout over pan. Place on top of baking sheet in oven and roast for 30-35 minutes or until tender and starting to brown.
• CRUST: Meanwhile, Prepare crust. In large bowl, combine flours, baking powder, basil and salt. Pour in milk and butter; stir with a fork until soft dough forms. Turn out onto lightly floured surface, and knead a couple of times just until smooth. Roll out to a 12x10-inch oval and place on a buttered baking sheet; fold 1/2-inch of the edge toward center and pinch into a raised border.
• Soread roasted veggies evenly over crust inside border; sprinkle with cheese. Place baking sheet on top of the hot baking sheet in oven. Bake for about 20 minutes or until crust is golden and cheese is bubbling. Cut into wedges.