Mixed vegetable pie then baked to gratinate, thin and soft with a tasty crust and with spinach, lettuce, carrots, peppers, a small shallot, and some seasoning to flavor it even more!
Can you tell I really enjoyed it???
It’s a big pie for 10 people, but you can enjoy the leftovers the next day by storing them in an airtight container in the refrigerator.
You can also add grated potatoes and/or thinly sliced leeks and can flavor the vegetable pie with herbs, chili, and much more!
If you love vegetable recipes, I also suggest:
BAKED VEGETABLE DISH
SESAME SAUTÉED VEGETABLES
This is a colorful recipe that allows us to nourish ourselves according to the properties of the different colors…
NUTRACEUTICS
WHITE FOODS………….Useful in the prevention of certain cancers and cardiovascular diseases
GREEN FOODS……………Have positive effects on bones, teeth, and eyes
RED FOODS…………….Strengthen memory and contain substances effective in preventing urinary tract cancers and vascular diseases
ORANGE FOODS….Contain high doses of beta-carotene, an antioxidant important for growth and maintenance of tissues and the immune system
BLUE FOODS…………………..Contain powerful antioxidants like anthocyanins, very effective in preventing atherosclerosis.
VEGETABLE PIE
ASI’s kitchen
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Minutes
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.1 lbs spinach (fresh)
- 4.4 oz lettuce, fresh
- 2 carrots
- 1 red pepper
- 1 shallot
- 3 tbsps all-purpose flour
- 3 tbsps cornmeal
- 3 medium eggs
- 3 tbsps extra virgin olive oil
- 7 oz mozzarella (grated)
- 2 tsp salt
- 0.5 tsp pepper
- 3 tbsps Parmesan cheese (grated)
Tools
- Baking pan
- Knife
- Peeler
- Bowl
- Spoon
- Kitchen scale G3Ferrari G20062
Preparation
For the mixed vegetable pie baked in the oven, first wash the fresh spinach and lettuce.
Pat dry with paper towels and place on the cutting board, chopping with a knife coarsely.
Wash and clean the pepper by removing seeds and internal filaments.
Dice this vegetable, then peel and finely grate the carrots.
Peel and chop the shallot as well and mix all the vegetables in a bowl or on the cutting board.
Add the all-purpose flour, cornmeal for polenta, grated Parmesan cheese, and eggs.
Mix this combination of ingredients well, adjusting with salt and pepper.
For the mixed vegetable pie in the oven, now add the grated mozzarella, blending the mixture of herbs well.
Line a baking pan with parchment paper and brush a little extra virgin olive oil on the bottom.
Pour the vegetable mixture and add a couple of tablespoons of extra virgin olive oil, then bake at 375°F, cooking for about 45 minutes or until golden.
Let the baked mixed vegetable pie cool slightly, cut into squares, and serve.
Economical, simple, and very tasty.
Enjoy the baked vegetable pie with mozzarella!
Annalisa
