Were you looking for a vegetable-based unique dish, light and tasty? We’ve got the recipe for you! We are talking about our vegetable pie recipe, rich and tasty layers made of many summer vegetables that lend themselves well to become the vegetarian recipe of the day that will be loved by everyone! The veggies alternate between the layers because of the cheese that will make it all compact, resulting in a really tasty vegetable pie! Are you ready to try our vegetable pie recipe? Here’s how to prepare it!
How to Cook Vegetable Pie
Vegetable PiePrint Recipe
- Eggplant: 80 g
- Red potatoes: 190 g
- Smoked scamorza cheese: 260 g
- Breadcrumbs: 120 g
- Black pepper: to taste
- Zucchini: 160 g
- Peppers: 300 g
- Parmigiano Reggiano DOP: 100 g
- Salt: to taste
- Extra virgin olive: to taste
- Butter: to taste (For the Pan)
- Breadcrumbs: to taste (For the Pan)
How to Prepare Vegetable Pie
In order to make the vegetable pie, start by washing and drying all the vegetables. Next, start with the eggplant. Cut the eggplant 1 in half 2 and then, using a mandoline, cut slices 1-2 mm thick 3.
Next do the same with the zucchini 4 and finally slice the potatoes without peeling 5. Now, move on to the peppers. Remove the upper part of the peppers, cut them in half and then remove the inside with the filaments and seeds 6.
Finally slice the scamorza more or less to the same thickness as the vegetables 8. Grease a 20×11 cm round cake pan and line the base with breadcrumbs 9.
Make up the layers. Sprinkle with oil, salt and pepper 11; and then add a few slices of scamorza cheese, a little Parmesan cheese and some breadcrumbs 12.
Now you can repeat the steps for all the vegetables. Then lay out the zucchini slices 13, sprinkle with salt, pepper and oil, then spread the scamorza 14, parmesan and breadcrumbs. Then again with the peppers 15.
Add salt, pepper and oil and spread the cheese 16 slices, parmesan, breadcrumbs and start again with the last layer: the potato layer 17. Sprinkle the oil on the last layer and finish with salt, pepper, parmesan 18
and breadcrumbs 19. Then proceed with the cooking in a static oven, preheated to 180°, for about 70 minutes 20. To remove it more easily, gently pass a blade between the walls of the mould and the vegetable pie. Transfer to a serving dish and serve 21.
The vegetable pie can be stored in the refrigerator for a couple of days.
The vegetable pie can be frozen when cooked, but we do not recommend freezing when raw.
Use your favorite seasonal vegetables if you want to create delicious color and flavor alternatives! You can also choose your own cheese, just replace the scamorza cheese with any other cheese with stringy or semi-stringy texture. Aromatic herbs and dried fruit grains, meanwhile, will make everything special!