Cheater’s Summer Veggie Pie
There are those in my family who consider anyone that uses a refrigerated pie crust to be a cheater. I confess, I’m a cheater. This is an easy, yummy, and very versatile way to use up misc. veggies you have on hand.
1 -9” prepared pie crust, store bought is ok
½ cup shredded Parmesan
1 Tbsp. olive oil
¼ cup green or red onion, finely chopped
1-2 cloves garlic, crushed
2-3 c. summer squash, cut into ¼” thick rounds or half-moons (can supplement with broccoli, cauliflower, or other sliced/chopped veggies)
2 small-medium tomatoes, cut in ¼” slices
2 Tbsp. fresh basil, chopped (or 2 tsp. dried)
½ cup shredded parmesan
4 oz. crumbled feta cheese
Sprinkle crust with ½ cup Parmesan. Set aside.
Saute onion and garlic in the olive oil until soft, approx. 10 min. Layer pie crust with onion/garlic mixture, squash &/or other vegetables, and tomato slices. Sprinkle with the other ½ cup of parmesan and feta. Bake at 425 for about 20-30 minutes, until the cheese is melted and vegetables are done.
To keep edges of the pie crust from burning, cover the crust edges with strips of foil while baking. Let pie sit at room temperature about 10 minutes before slicing.
Recipe created or adapted by Liz Talley, Urban Graze
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