Mediterranean Vegetable Pie

By Dixie Elliott

Mediterranean Vegetable Pie

Mediterranean Vegetable Pie. This vegetable pie is easy to make and tastes great. Serve with a simple garden salad for a fantastic evening meal.


Serves 4

2 cups plain flour

1/3 cup finely grated parmesan

125g butter, diced and chilled

1 egg

1 tbsp cold water

4 small green zucchini, trimmed, sliced diagonally

4 baby eggplant, sliced diagonally

1 small red capsicum, deseeded, cut into 2cm pieces

1 red onion, cut into thin wedges

olive oil cooking spray

275g baby roma truss tomatoes

1 egg, whisked

sea salt and freshly ground black pepper

Preheat oven to 220˚C. Line 2 large baking trays with baking paper. Place flour and cheese into a food processor. Process for 30 seconds or until combined. Add butter and process until mixture resembles fine breadcrumbs. Add egg and water. Process until mixture comes together. Turn onto a lightly floured surface and lightly knead until mixture comes together.

Form into a 3cm-thick disc. Wrap in plastic film and refrigerate for 30 minutes or until firm.

Place zucchini, eggplant, capsicum and onion onto prepared tray. Spray with olive oil. Bake for 20 minutes or until just tender. Cool.

Roll pastry out between 2 sheets of baking paper until formed into a 34cm round. Place on second baking tray. Pile vegetables and tomatoes onto pastry, leaving a 4cm border. Fold border towards centre of pie. Brush border with egg wash. Sprinkle pie with salt and pepper. Bake for 30 minutes or until pastry is golden and 
crisp. Cut into wedges and serve.


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