FRESH VEGETABLE PIE
2 tablespoons vegetable oil 2 garlic cloves, minced 3 medium chopped tomatoes 1 medium onion, chopped 1 small eggplant, peeled and cubed 1 small green pepper, seeded and chopped 1 cup fresh (or frozen) corn kernels 2 medium zucchini, sliced 6 tablespoons grated Parmesan cheese 1 unbaked 9-inch pie shell 2 tablespoons butter Salt and pepper Preheat oven to 350 degrees. Heat oil and garlic in large skillet on medium high heat. Add the tomatoes, onion, eggplant, green pepper. Saute about 7 minutes, until vegetables begin to get tender. Add the zucchini and continue cooking until it is almost tender. Remove from heat. Sprinkle 2 T. of the cheese over the unbaked pie crust. Add half of the vegetables using a slotted spoon to avoid getting extra liquid from teh vegetables into the pie. Sprinkle with 2 more T. cheese, and 1 tablespoon butter. Add the remaining vegetables, top with the rest of the chese and butter. Bake for about 40 minutes, until the crust is golden brown. Yield: 1 pie--6-8 servings. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
