Vegetable Pie Recipe
by Harrison Reilly
This is an old family recipe that is great to bake any time of year. Traditionally, my family makes it for Thanksgiving and Christmas, but could easily be served cold as a summer dish. A pre-made crust works fine for this recipe and feel free to experiment with the vegetables used!
1 small onion
1 clove of garlic
1 bell pepper
¾ cup frozen corn or two ears of corn, kernels cut off
2 tablespoons of olive oil
6 tablespoons of parmesan cheese
2 tablespoons of butter
Sauté first six ingredients in olive oil in the order listed, just until the zucchini is still crisp. Sprinkle 1 tablespoon cheese in the bottom of an uncooked pie crust; spread a layer of vegetable, dot with butter and more cheese. Repeat until all the vegetables are used. Finish with a topping of cheese.
Cook for 40 minutes in the oven at 375 degrees. You maybe want to spoon out some of the liquid before serving, which collects during cooking.