Mediterranean Vegetable Pie | Dairy Farmers of Manitoba | DFM

Ingredients

• 2 cups (500 mL) mushrooms, thickly sliced
• 1 medium zucchini, chopped
• 1 sweet red pepper, chopped
• 1/4 red onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp (5 mL) basil, dried (or 1 Tbsp (15 mL) fresh basil, minced)
• 1 tsp (5 mL) oregano, dried (or 1 Tbsp (15 mL fresh oregano, minced)
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 2 Tbsp (30 mL) balsamic or red wine vinegar
• 1 cup (250 mL) shredded Canadian Mozzarella or Provolone cheese
• 1 cup (250 mL) all-purpose flour
• 3/4 cup (175 mL) whole wheat flour
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) dried basil
• 3/4 cup (175 mL) Milk
• 3 Tbsp (45mL) butter, melted
• To save time when you’re serving this pie, you can roast the vegetables up to 2 days ahead, let them cool, and store them in an airtight container in the refrigerator.
• Let warm to room temperature while you prepare the crust; add 5 minutes to the baking time.
• Replace half the mushrooms with 1 cup (250 mL) diced eggplant and add 1/2 minced fresh hot pepper.
• Add 3 mashed cloves of roasted garlic to the crust; use shredded Canadian Asiago or crumbled Canadian Blue cheese.