(Makes 6-8 servings)
A favorite new dish from the chefs at Green Mountain, this delicious and colorful combination of fresh vegetables and herbs makes a great main dish to serve at lunch, dinner or brunch. Pair it with a fresh melon salad.
1 ½ cups sliced zucchini
1 ½ cups sliced yellow squash
½ cup cubed red pepper
½ cup sliced sweet onion
1 small clove garlic, chopped
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 ready-to-bake pie crust
2 tablespoons fresh chopped herbs such as basil, rosemary and thyme
12 ounces (3 cups) shredded mozzarella cheese
3 eggs, beaten
Heat oven to 400 degrees. In a medium bowl, toss vegetables with the oil and vinegar; spread vegetables on a cookie sheet and bake 20 minutes. Remove from oven.
Heat oven to 350° F. Unroll pie crust dough into a 9-inch glass pie plate. Press crust gently against the sides and bottom. Fold excess crust under and press firmly with a fork or flute the edge. Spread 1½ cups mozzarella cheese on the bottom of the crust and layer cooked vegetables on top of the cheese. Sprinkle on chopped herbs, salt and pepper to taste. Pour beaten eggs evenly over the vegetables and top with the remaining 1½ cups of cheese. Bake for 35 minutes. Let stand about 5 minutes before serving.