Vegetable Pie (version II)
10 tablespoons olive oil
Preheat broiler. Over moderate heat, in a large skillet, heat 2 tablespoons of the oil. Add the onions and sauté until lightly browned. Transfer to a bowl and set aside.
2 cups sliced onions
8 ounces fresh spinach leaves, blanched and well drained
1/2 pound mushroom caps
2 tomatoes, peeled and cut into wedges
2 teaspoons minced garlic
3 red bell peppers, peeled, halved, and seeded
1 pound eggplants, peeled and sliced into 1/4-inch-thick discs
1-1/2 pounds zucchini, cut lengthwise into approximately 1/4-inch thick slices
Sauté the spinach leaves in 2 tablespoons of oil until wilted. Transfer to a bowl and set aside.
Sauté the mushroom caps in 2 tablespoons of oil until lightly browned. Transfer to a bowl and set aside.
Sauté the tomatoes and garlic in 2 tablespoons of oil. Transfer to a bowl and set aside.
Sauté the bell peppers in 2 tablespoons oil. Transfer to a bowl and set aside.
Place a single layer of eggplant slices on a baking sheet. Place under preheated broiler about 4 to 6 inches from the heat. Cook until both sides are golden, turning once. Repeat with remaining eggplant.
Repeat with zucchini slices, but browning only one side.
Line a round cake pan, 8 inches in diameter and 2 inches deep with plastic wrap.
Line the bottom and sides of the pan with the zucchini slices, browned side up, overlapping, with an inch hanging over the edge of the pan (like wheel spokes).
Place a layer of the peppers over the zucchini, then a layer of the onions, then a layer of the mushroom caps. Drain tomatoes and layer next. Follow with spinach and eggplant.
Fold over zucchini flaps and press down gently. Cover with plastic wrap and weight with plate on top for 30 minutes.
Invert pie onto a plate. Remove plastic wrap. Serve and cut pie into wedges.
Makes 8 servings
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