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Accueil/Recipes Cholesfytol @en/Summer vegetable pie

Summer vegetable pie

4 people • preparation : 15 min • rest time : 15 min • cooking time: 30 min • 288 kcal/pp

tarte-aux-legumes-ete
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Ingredients

  • 1 medium zucchini (350g), cut diagonally into slices, then in 4
  • Pepper of each: red, yellow, seeded, cut into strips of 1 cm
  • 1 red onion, cut into strips
  • 8 cherry tomatoes with stems
  • 2 tbsp olive oil
  • 1 pizza dough, ready to use
  • 2 tbsp pesto
  • 4 slices of grilled eggplant, ready to use, cut into 4
  • pepper
  • Topping:
    • Basil leaves

Preparation

  • Preheat oven to 220 ° C.
  • In a bowl mix the zucchini, peppers, onion, cherry tomatoes and 1 tbsp olive oil.
  • Roast, 15 min.
  • Unroll pizza dough. Roll on floured surface until the dough is very thin (1 mm).
  • Using a pastry brush to coat the bottom with pesto.
  • Add the roasted vegetables and eggplant on the bottom of the pie up to 2 cm edge.
  • Fold the edge inwards. Brush with a little olive oil.
  • Bake 15 min.
  • Serve warm or cold. Decorate with basil