Vegetable Pie

Summertime means fresh vegetables!  Whether they come from your backyard garden or the local farmers' market, fresh veggies are the perfect summer side dish.

This vegetable "pie" combines four of my favorites...zucchini, tomatoes, onion, & red potatoes. The great thing about this recipe...you can swap out the veggies for different ones that are abundant in your area.

 

 

1 large zucchini, thinly sliced

1 medium onion, thinly sliced

2-3 ripe tomatoes, thinly sliced

2-3 red potatoes, thinly sliced

extra virgin olive oil

sea salt

black pepper

garlic powder

 

*I used the slicing blade in my food processor to slice the zucchini, onion, & potatoes.  You could also use a mandolin. 

 

**This recipe filled two pie plates & fed our family of 6 with some left-overs to spare.  You could make this at the beginning of the week & enjoy for days.

 

Mist your pie pan with olive oil or olive oil cooking spray.

 

 

Make an overlapping layer of potatoes on the bottom of the pie plate.  Sprinkle with sea salt, pepper, & garlic powder.

 

 

Add a layer of onions & top with a layer of tomatoes.  Season with salt, pepper, & garlic.

 

 

Top with an overlapping layer of zucchini.  Season & drizzle with olive oil.

 

Bake for 40-45 minutes at 400 degrees.

 

 

I served our vegetable pie with lemon pepper chicken, but it would also be delicious with your favorite fish.

 

Check out more kid-tested, hubby-approved recipes here!