Grilled Vegetable and Cheese Pie

By The Canadian Living Test Kitchen

31 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	455455 cal
pro	16 g16g pro
total fat	30 g30g total fat
carb	31 g31g carb

Filled with the smoky, rich flavours of grilled vegetables and the creaminess of three cheeses, this deep pie makes a great lunch or dinner served simply with a leaf lettuce and cucumber salad, and seed rolls.

Ingredients

1 eggplant 1 1eggplant
3/4 tsp salt 3/4 3/4tsp tspsalt
2 sweet red peppers 2 2sweet red peppersweet red peppers
2 zucchinis 2 2zucchinizucchinis
1 tbsp olive oil 1 1tbsp tbspolive oil
1 Pastry for 10-inch double-crust pie 1 1Pastry for 10-inch double-crust pie
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
1 cup shredded mozzarella cheese 1 1cup cupshredded mozzarella cheese or fontina cheese
1/2 lb ricotta cheese 1/2 1/2lb lbricotta cheese
2 eggs 2 2eggeggs
1/4 1/4cup cupchopped fresh basil, (or 1-1/2 tsp/7 mL dried)
1/4 tsp dried marjoram , (approx)1/4 1/4tsp tspdried marjoram, (approx)
1 pinch pepper 1 1pinch pinchpepper
3/4 cup grated Parmesan cheese 3/4 3/4cup cupgrated Parmesan cheese
1 egg white , beaten1 1egg whiteegg whites, beaten

Preparation

Cut eggplant lengthwise into 1/4-inch (5 mm) thick slices. Place in colander and sprinkle with 1/2 tsp (2 mL) of the salt. Let stand for 30 minutes; rinse and pat dry.

Meanwhile, on greased grill over high heat, grill sweet peppers, turning occasionally, for about 20 minutes or until charred all over. Place in bowl, cover and set aside. Slice zucchini lengthwise into 1/4-inch (5 mm) thick slices; grill on greased grill over high heat for about 5 minutes or until tender and lightly browned. Lightly brush cut sides of eggplant with oil; grill for about 5 minutes on each side or until tender. Chop vegetables into bite-size pieces; let cool completely.

Roll out half of the pastry and fit into 10-inch (25 cm) pie plate; brush mustard over crust. Sprinkle with 1/2 cup (125 mL) of the mozzarella, half of the peppers, zucchini and eggplant. Combine ricotta, eggs, basil, remaining salt, 1/4 tsp (1 mL) marjoram, pepper, remaining mozzarella and 1/2 cup (125 mL) of the Parmesan cheese. Spread evenly over vegetables. Top with remaining vegetables and sprinkle with remaining Parmesan. Moisten pastry rim with water. Roll out remaining pastry and place over filling. Seal, trim and flute edges. Brush with egg white; sprinkle with more marjoram. Cut three slashes in top crust.

Bake in 425°F (220°C) oven for 40, minutes or until golden. Serve warm or at room temperature. (Can be covered and refrigerated for up to 1 day.)