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View more "Main Dishes" recipes Mediterranean Vegetable Pie  Recipe

Mediterranean Vegetable Pie

Dairy Farmers of Canada
Add to Calendar 09/21/2019 10:00 AM 09/21/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:


Topping:
2 cups (500 mL) mushrooms, thickly sliced
1 medium zucchini, chopped
1 sweet red pepper, chopped
1/4 red onion, finely chopped
2 cloves garlic, finely chopped
1 tsp (5 mL) basil, dried
1 tsp (5 mL) oregano, dried
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) balsamic vinegar or red wine vinegar
1 cup (250 mL) shredded Canadian Mozzarella, or Provolone cheese,

Crust:
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) whole wheat flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) dried basil
1/4 tsp (1 mL) salt
3/4 cup (175 mL) milk
3 tbsp (45 mL) butter, melted

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/mediterranean-vegetable-pie?source=calendar
Mediterranean Vegetable Pie true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 10 - 20 mins
  • Cooking Time 40 - 45 mins
  • Yields 4 servings

Create a terrific vegetable pie without any of the tricky work of making traditional pastry. This simple crust is easily prepared while the vegetables roast to aromatic perfection. Serve with a crispy salad on the side.

  • Course Main Dishes
  • Prep. Time 10 - 20 mins
  • Cooking Time 40 - 45 mins
  • Yields 4 servings

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2012 Milk Calendar Explore all Milk Calendar recipes

Ingredients


Topping:
2 cups (500 mL) mushrooms, thickly sliced
1 medium zucchini, chopped
1 sweet red pepper, chopped
1/4 red onion, finely chopped
2 cloves garlic, finely chopped
1 tsp (5 mL) basil, dried
1 tsp (5 mL) oregano, dried
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) balsamic vinegar or 
red wine vinegar
1 cup (250 mL) shredded Canadian Mozzarella, or 
Provolone cheese,

Crust:
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) whole wheat flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) dried basil
1/4 tsp (1 mL) salt
3/4 cup (175 mL) milk
3 tbsp (45 mL) butter, melted

Preparation

Place a large baking sheet upside down on middle rack of oven and preheat oven to 425°F (220°C). Butter another large baking sheet.

Topping: In a 13 x 9-inch (3 L) metal baking pan or on a rimmed baking sheet, combine mushrooms, zucchini, red pepper, onion, garlic, basil, oregano, salt, pepper and vinegar; spread out over pan. Place on top of baking sheet in oven and roast for 20 to 25 min or until tender and starting to brown.

Meanwhile, prepare Crust: In large bowl, combine all-purpose and whole wheat flour, 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 12- by 10-inch (30 x 25 cm) oval and place on buttered baking sheet; fold 1/2 inch (1 cm) of the edge toward centre and pinch into a raised border.

Spread roasted vegetables evenly over crust inside border; sprinkle with cheese. Place baking sheet on top of the hot baking sheet in oven. Bake for about 20 min or until crust is golden and cheese is bubbling. Cut into wedges.

Tips

To save time when you’re serving this pie, you can roast the vegetables up to 2 days ahead, let cool and store in an airtight container in the refrigerator. Let warm to room temperature while you prepare the crust; add 5 min to baking time.

Replace half of the mushrooms with 1 cup (250 mL) diced eggplant and add 1/2 minced fresh hot pepper. Add 3 mashed cloves roasted garlic to crust; use shredded Canadian Asiago or crumbled Canadian Blue cheese.

137 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2012 Milk Calendar Explore all Milk Calendar recipes

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2012 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 412 Calories
Protein: 16 g
Carbohydrate: 51 g
Fat: 17 g
Fibre: 5.2 g
Sodium: 443 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 32 % / 351 mg
Vitamin C: 81 %
Selenium: 69 %
Folate: 48 %
Phosphorus: 45 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 3/4 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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