Good Food Matters » Blog Archive » Summer’s End Vegetable Pot Pie

Ingredients

• 2 yellow squashes, diced
• 2 zucchini, diced
• 1 red bell pepper, large dice
• 1 jalapeno or cayenne pepper, small dice
• 1/2 pound green snap beans or pole beans, cut into 1/2 pieces
• 1-2 ears corn, cut off the cob
• 2-3 tablespoons olive oil
• sea salt
• 2 tablespoons butter
• 1 small onion, diced
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1/4 cup white wine (optional)
• 1 tablespoon fresh thyme leaves
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• pinch salt
• 4 tablespoons cold butter, cut into cubes
• 1/3 cup buttermilk