The savory pie with summer vegetables is a pie made with vegetables available during this summer period: eggplants, bell peppers, and zucchini.

We’re still in summer: September has started, and so far the days have been very hot and sunny.

These vegetables are still found in the market stalls, so before they run out, let’s take advantage to prepare a colorful pie to serve as a side dish 😉

Besides vegetables, I also used Robiola cheese, which made the filling even softer.

Tasty and light, I prepared it for lunch and it was gone immediately.

Those who prefer can also add tomatoes or green beans 🙂

As a base, I prepared the rough pastry using half all-purpose flour and half oat flour.

If you don’t have oat flour, you can use only all-purpose flour.

To prepare the rough pastry, you can follow my recipe here: Rough Pastry

P.S.: Besides this recipe, I suggest you also try the:

Difficulty: Easy
Cost: Budget-Friendly
Preparation time: 20 Minutes
Portions: 11-inch diameter pan
Cooking methods: Stovetop, Oven
Cuisine: Italian

Ingredients for the Savory Pie with Summer Vegetables

rough pastry
1 eggplant
1 bell pepper
2 zucchini
1 oz red onion
3.5 oz Robiola cheese
2 tbsp extra virgin olive oil
to taste salt
to taste pepper

Tools

1 Pan
1 Baking pan
1 Knife
1 Wooden spoon
1 Parchment paper

Steps for the Savory Pie with Summer Vegetables

Prepare the rough pastry following the recipe mentioned above.
Wash the vegetables: cut the eggplant into pieces, the bell pepper into strips, the zucchini into rounds, and the onion into thin slices.
Take a pan, pour the oil, and after a few seconds add the chopped vegetables and cook for about 20 minutes, stirring often with a wooden spoon.
If necessary, add a little hot water.
Pour the vegetables into a bowl and add the Robiola cheese, salt, and pepper to taste.
Stir well until the mixture is combined.
Take a mold, line it with parchment paper, and place the rough pastry.
Pour the vegetable and cheese mixture, leveling it well with the spoon. Fold the edges of the pastry inward.
Preheat the oven to 356°F in static mode and bake the savory pie with summer vegetables for about an hour.
Serve it hot or warm.