Mediterranean Vegetable Pie served on a white plate

← Back to all recipes

Mediterranean Vegetable Pie

Easy
Serves: 4

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

  • 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
  • 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
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
Method
  • 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