Grilled Summer Vegetable Pie With Lemon Ricotta
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Grilled vegetable pies have been enjoyed in Mediterranean cuisine for centuries. The combination of smoky grilled vegetables, creamy ricotta, and tangy lemon zest creates a delightful summer dish.
This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Grilled Summer Vegetable Pie With Lemon Ricotta
Ingredients
Instructions
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Preheat the grill to medium-high heat.
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Roll out the pie crust and press it into a greased pie dish.
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In a bowl, toss the zucchini, yellow squash, red bell pepper, and red onion with olive oil, salt, and black pepper.
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Grill the vegetables until they are tender and slightly charred, about 5-7 minutes per side.
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In another bowl, mix together the ricotta cheese, lemon zest, fresh basil, salt, and black pepper.
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Spread the ricotta mixture onto the bottom of the pie crust.
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Arrange the grilled vegetables on top of the ricotta mixture.
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Sprinkle with Parmesan cheese.
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Bake in the preheated oven at 350°F (175°C) for 25-30 minutes, or until the crust is golden brown.
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Allow the pie to rest for 10 minutes before serving.
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Slice and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 35g12%
- Sugars 8g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.