Get in touch

Mediterranean Vegetable Pie

Mediterranean Vegetable Pie served on a white plate
Mediterranean Vegetable Pie served on a white plate
The Green Plate Project
The Green Plate Project
Banquet table beside a lake
Finding the Perfect Event Caterering Partner
New potatoes in a bowl on a table
New Potatoes: A Guide to Growing and Cooking
Net Zero
Our Journey to Net Zero: Driving Towards a Greener Future
Event catering. Choose the best
Event Catering: How to Select the Perfect UK Caterer
Jump to Recipe Print Recipe

Mediterranean Vegetable Pie served on a white plate
Print

Mediterranean Vegetable Pie

Delight in the exquisite flavours of the Mediterranean with this delectable Mediterranean Vegetable Pie. This pie brings together a medley of vibrant and nourishing vegetables, creating a delightful fusion of colours, textures, and tastes. Roasted vegetables, aromatic herbs, and creamy cheese unite in every mouthful, enveloped in a golden, flaky pastry crust. Whether you adhere to a vegetarian diet, possess a penchant for Mediterranean cuisine, or simply desire a scrumptious and wholesome meal, this vegetable pie is bound to gratify your palate and leave you hankering for seconds
Course Appetizer, Hors d'oeuvre, Main Course
Cuisine Mediterranean
Keyword aubergine, chicken pie, courgettes, garlic, Mediterranean pie, mushroom, parmesan, tomato, vegetable pie
Prep Time 30 minutes
Cook Time 1 hour
Servings 4 people
Calories 750kcal

Ingredients

  • 500 grams aubergine peeled and thinly sliced
  • 1 tsp salt
  • 1 medium onion thinly sliced
  • 1 green pepper cut into thin strips
  • 1 red pepper cut into thin strips
  • 1 medium courgette cut into thin strips
  • 5 mushrooms sliced
  • 2 cloves garlic minced
  • 120 olive oil extra virgin
  • 2 medium tomatoes cored, seeded and cut into eighths
  • 1 ½ tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp black pepper freshly ground
  • 60 parmesan grated
  • 170 mozzarella shredded
  • 1 pie crust and pastry to make a lattice
  • milk or egg for glazing

Instructions

  • Place the sliced eggplant between paper towels, sprinkle with 1 tsp salt, and weigh it down with a heavy cutting board. Leave it for 20-30 minutes
  • Heat half of the oil and fry the eggplant. Remove it from the pan and set it aside
  • Heat the remaining oil and fry the onions, peppers, zucchini, and garlic for 4-5 minutes
  • Combine the seasoning, salt, and pepper in a small cup
  • Sprinkle 3 tbsp parmesan over the prepared pie base
  • Spoon half of the vegetables over the base
  • Sprinkle with herbs and half of the mozzarella
  • Repeat the layering process with the remaining ingredients, reserving 1 tbsp parmesan
  • Arrange the tomato wedges on top
  • Cut the remaining pastry into strips and arrange them in a lattice pattern over the pie. Crimp the edges to seal
  • Brush the lattice strips with milk
  • Sprinkle with parmesan
  • Bake at 200°C (400°F) for 25 minutes
  • Let it rest for 15 minutes before cutting

Nutrition

Calories: 750kcal