Summer Vegetables Pie Recipe

Ingredients:

• 1 pie crust
• 1 large zucchini
• 1 large yellow squash
• 1 red bell pepper
• 1 yellow onion
• 1 cup cherry tomatoes
• 2 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1/2 cup ricotta cheese
• 1/4 cup grated parmesan cheese
• 2 tablespoons chopped fresh basil
• 1 egg, beaten

Directions:

1. Preheat oven to 375°F.
2. Roll out pie crust and place it in a 9-inch pie dish. Refrigerate until ready to use.
3. Cut zucchini, yellow squash, and red bell pepper into small bite-sized pieces. Cut onion into thin slices.
4. In a large bowl, combine the zucchini, yellow squash, red bell pepper, onion, cherry tomatoes, garlic, olive oil, balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to combine.
5. In a separate bowl, mix together the ricotta cheese, parmesan cheese, basil, beaten egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
6. Spoon the vegetable mixture into the prepared pie crust and spread it out evenly.
7. Spoon the ricotta mixture over the vegetables, using a spatula to spread it evenly over the top.
8. Bake for 45-50 minutes, until the crust is golden-brown and the filling is set.
9. Let the pie cool for 5-10 minutes before slicing and serving.

Verdict:

This summer vegetables pie is a delicious way to use up all the fresh produce in your kitchen. The combination of zucchini, yellow squash, red bell pepper, onion, and cherry tomatoes is the perfect balance of flavors. The addition of ricotta cheese and parmesan cheese adds a creamy and slightly salty contrast to the dish. This pie is perfect for serving as a main dish or side dish at a summer BBQ or potluck.

Serving Suggestions:

This pie can be served warm or at room temperature. It pairs well with a simple side salad or grilled vegetables. You can also serve it with a slice of crusty bread to soak up the juices.