Grilled Summer Vegetable Pie With Lemon Ricotta
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.
Ingredients
- 8 ounce Pie crust
- 1 cup Zucchini
- 1 cup Yellow squash
- 1 cup Red bell pepper
- 1 cup Red onion
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Ricotta cheese
- 1 teaspoon Lemon zest
- 2 tablespoon Fresh basil
- 2 tablespoon Parmesan cheese
Instructions
- Preheat the grill to medium-high heat.
- Roll out the pie crust and press it into a greased pie dish.
- In a bowl, toss the zucchini, yellow squash, red bell pepper, and red onion with olive oil, salt, and black pepper.
- Grill the vegetables until they are tender and slightly charred, about 5-7 minutes per side.
- In another bowl, mix together the ricotta cheese, lemon zest, fresh basil, salt, and black pepper.
- Spread the ricotta mixture onto the bottom of the pie crust.
- Arrange the grilled vegetables on top of the ricotta mixture.
- Sprinkle with Parmesan cheese.
- Bake in the preheated oven at 350°F (175°C) for 25-30 minutes, or until the crust is golden brown.
- Allow the pie to rest for 10 minutes before serving.
- 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.