Summer vegetable pie

Recipe Information

Ingredients

• 1 teaspoon grape seed oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, cut into 1/4-inch slices

• 1 yellow squash, cut into 1/4-inch slices

• 1 medium zucchini, cut into 1/4-inch pieces

• 1 cup sliced mushrooms

• 1 yellow bell pepper, diced

• 1 green bell pepper, diced

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon dried marjoram

• 1 teaspoon dried thyme

• 2 premade 9-inch pie crusts

• 1/4 cup Gruyere cheese, shredded

Directions

• Preheat an oven to 375ºF.

• Heat the grape seed oil in a skillet over medium heat. Cook the onion and garlic for 2-3 minutes or until soft.

• Add the carrots, squash, zucchini, mushrooms, and bell peppers to the skillet and cook for 4-5 minutes or until soft. Season with salt, black pepper, marjoram, and thyme. Remove from heat.

• Place the pie crusts on a baking sheet. Arrange the vegetables in the center of each crust, leaving a 2-inch border around the edges. Fold the edges all the way around, leaving most of the vegetables exposed. Sprinkle the Gruyere cheese evenly on top.

• Bake 15 minutes, or until the cheese melts and the crust is lightly browned.

Nutrition (per serving)

• Calories: 230 cal

• Total fat: 10g

• Saturated fat: 3g

• Sodium: 380mg

• Carbohydrate: 23g

• Fiber: 6g

• Protein: 4g