Garden Pie with New Vegetables

This gluten-free garden pie is a quick and easy way to showcase all the fresh summer veggies. It’s perfect for a light dinner or a hearty lunch. The recipe takes just 30 minutes to put together and can be served hot or cold. Here’s how to make it.

Ingredients

• 1 medium zucchini, chopped
• 1 medium yellow squash, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 4 large eggs, beaten
• 1/2 cup grated Parmesan cheese (optional)

Instructions

1. Preheat oven to 375 degrees F.
2. Heat olive oil in a large skillet over medium-high heat. Add zucchini, squash, bell peppers, onion, garlic, oregano, basil, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until veggies are tender.
3. Stir in cherry tomatoes and cook for an additional 2-3 minutes.
4. Remove from heat and let cool for a few minutes.
5. In a large bowl, beat eggs and mix in cooled veggies. Stir in Parmesan cheese (optional).
6. Spoon mixture into a 9-inch greased pie dish and smooth the top with the back of a spoon.
7. Bake for 20-25 minutes, or until the top is golden and the center is set.
8. Let cool for a few minutes before slicing and serving.

Verdict and Serving Suggestions

This garden pie is super versatile and can be served hot or cold. It’s a great way to use up leftover veggies and make a delicious meal. You can serve it with a side salad for a light lunch or dinner, or slice it into smaller pieces and serve as an appetizer. It’s also a perfect dish to bring to a picnic or potluck!