Layered Vegetable Pie

.

Ingredients (use vegan versions):


  • 1/2 lb zucchini, sliced
  • 1/2 lb eggplant, sliced
  • 1 lb red peppers, chopped
  • 1 1/2 lb potatoes, parboiled, sliced
  • 1 tin chopped tomatoes (8 – 10 oz)
  • 1 large onion, finely chopped
  • 2 garlic cloves, chopped
  • 4 oz vegan breadcrumbs
  • 1 tablespoon scented oil (hazel or walnut)
  • 3 teaspoon chopped fresh thyme
  • 1 teaspoon chopped oregano
  • olive oil
  • salt and pepper

Directions:

1. Place the eggplant in a colander. Sprinkle with salt and leave for half an hour. Rinse
and pat dry.


2. In heated oil fry zucchinis, eggplant, peppers and potatoes consecutively, keeping
separate.


3. Layer the vegetables in a casserole.


4. Soften the onion & garlic in the residual oil with a teaspoon each of oregano and
thyme.


5. Add the tomatoes and simmer to a rich sauce.


6. Season and pour over the vegetables.


7. In a bowl mix vegan breadcrumbs with scented oil and 2 teaspoons of chopped fresh thyme.


8. Spread the vegan breadcrumb mixture over the vegetables to make a crust.


9. Cover and bake in a pre-heated oven at 180C for 45 minutes.


10. Remove the cover and bake for a further 15 minutes to brown the crust.


N.B.


a)The pie may be served hot or cold.


b) the proportions of eggplant & zucchini may be varied to your preference.


Serves: 4-6


Preparation time: 90 minutes

Share and Enjoy:
  • Print
  • email
  • Add to favorites
  • Facebook
  • Twitter
  • LinkedIn
  • Digg
  • Google Bookmarks
  • Google Buzz
  • Yahoo! Buzz
  • del.icio.us
  • StumbleUpon
  • Sphinn
  • MisterWong
  • Ping.fm
  • MySpace

Tags: , ,

Both comments and pings are currently closed.

Comments are closed.
Visit our Kitchen-wares section today to find the best and latest kitchen gadgets, utensils, appliances and accessories

Website Navigation

Featured Listing

Cooking Utensils

Many associate Ginsu knives with the product’s k...
Ginsu International Traditions 14-Piece Bakelite K...
Have all your essential kitchen tools in quick rea...