Pie dough for top and bottom crust of deep-dish pie plate
- 1 zucchini, cut in ½-inch quarter moons
- 1 yellow squash, cut in ½-inch quarter moons
- 1 small eggplant, peeled and diced in 1- inch cubes
- 1 large colored bell pepper, cut in 1-inch dice
- 2 cups Vidalia onion, cut in 1-inch dice
- 2 tablespoons mince garlic
- 8-ounce package mushrooms, sliced
- 10-ounce package grape tomatoes, cut in half
- 3 stalks celery, cut in 1-inch dice
- 1/3 cup olive oil
- ½ cup fresh grated parmesan, divided
- 8-ounces mozzarella, grated
- 2 teaspoons dried oregano
- 2 teaspoons dried basil or ¼ cup fresh chopped basil
- Salt & pepper
- ¼ cup milk
Preheat oven 450 degrees.
- Heat olive oil in a large skillet over medium heat. Add onions, garlic, celery and peppers to hot oil. Season with salt and pepper.
- Cook vegetables, stirring occasionally for 3-4 minutes.
- Add zucchini and yellow squash to pan and cook for additional 4–5 minutes.
- Add mushrooms, eggplant, and spices to pan. Season with more salt and pepper. Cook mixture for additional 3-4 minutes or until vegetables are just soft. Drain vegetables in a colander over a bowl, reserving juice for another use. (serve over rice or potatoes).
- Place chilled bottom crust in deep-dish pie plate.
- Spoon vegetables into crust until mixture reaches the top of dish leaving room for tomatoes, cheese and top crust. If you have extra vegetables, reserve for another use. (toss with spaghetti squash or pasta).
- Sprinkle half of parmesan cheese over vegetables then distribute tomatoes and mozzarella evenly on top.
- Cut top crust in strips and arrange in a lattice pattern or just top with top crust. Pinch crust edges. Brush crust with milk and sprinkle remaining parmesan on top.
- Bake for 15 minutes at 450 degrees then lower oven temperature to 350 degrees. Bake until crust is golden, about 1 hour. Let stand for 15 minutes before cutting.
You can use any combination of your favorite vegetables.
This may seem like a lot of work but so worth the effort.
- Serves 8.