J Dub’s Roasted Vegetable Pie is a great way to use up those late summer garden vegetables. This pie is bursting with summer flavor.
However, tomatoes contain lots of juice. Sometimes, when you use them in baking, your recipes can become soggy.
Here’s the trick! Roasting the vegetables, especially the tomatoes, not only deepens their flavor, it greatly reduces the amount of juice the tomatoes produce once they are layered and then baked into the pie.
1 Ripe Tomato, sliced into rounds
1 pie crust, uncooked
Olive Oil, to taste
1 yellow squash, sliced into rounds
1 red bell pepper, sliced into rounds
Balsamic Vinegar, to taste
1 1/4 cup mayonnaise
1/2 cup shredded parmesan
3/4 cups shredded mozzarella cheese
Salt, to taste
Pepper, to taste
- First, preheat oven to 400 degrees Fahrenheit.
- In order to help make clean up a breeze, line two baking sheets with foil.
- Then, place tomato slices, squash slices, and bell pepper slices on the cookie sheets, making sure to keep the slices separate from each other.
- Drizzle the slices liberally with olive oil.
- Then add a drizzle of balsamic vinaigrette to the slices.
- Sprinkle them with kosher salt and pepper.
- Bake the slices in the oven until roasted, approximately 30 minutes. Watch closely to prevent too much charring. Some charring is good.
- Remove the slices from the oven and allow them to cool.
- Then, turn your oven down to 350 degrees.
- In a small bowl, mix together the mayonaise and cheeses, set aside.
- Next, place your uncooked pie crust on a greased pie plate.
- Once the vegetables have cooled completely, start layering the slices on top of the pie crust.
- You can mix the vegetables or make one layer of each type of vegetable and so on.
- Top the vegetables with the mayonnaise cheese mixture.
- Spread the mixture around to the sides of the crust, completely covering the vegetables.
- If you like, make a decorative shape around the sides of your crust.
- In the photos above, I flipped a spoon over and pressed the half moon shape into the edges all the way around.
- Place the pie on a cookie sheet in case any of the mixture bubbles over.
- Bake the pie in the oven at 350 degrees for 45 minutes to 1 hour being careful not to let the crust edges get too brown.
- Finally, remove the pie and allow to cool for approximately 10 minutes before serving. This gives the pie some time to set up so the vegetables don’t run out.
You can also reheat the leftovers in the oven at 300 degrees. Just wrap the entire pie plate in foil to keep the pie from drying out!
Drop me a comment and let me know what you think of J Dub’s Roasted Vegetable Pie. Also check out my late summer harvest tablescape that I set up before I roasted all the vegetables.
J Dub’s Monterey Jack Salsa is another great recipe for those fresh tomatoes!
My pie plate is Hadley Pottery. It is about 30 years old and is discontinued. However, Hadley Pottery is still in business. Here is a link to their selection of pie plates. Adorable does not even cover it.
Check out this recipe for Monica and Mrs. Alice’s Corbread Squash Dressing you don’t want to miss.
Check out some of my favorite kitchen must haves here.
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