Monday, September 22, 2008

Vegetable Pie

What happens when you come home from the market (actually, two markets) with a ton of random vegetables with no recipes in mind? Why, vegetable pie of course! My inspiration came from this "recipe". It's not exactly a recipe, but more of a guide on how to create your own vegetable pie. I adjusted it to what I had from the market and on hand. Here's my version:

steamed rainbow chard
the following sauteed in extra-virgin olive oil:
-a few cloves of garlic
-1 medium onion
-2 red bell peppers
-1 yellow squash
-the stems (chopped) from the chard

Place in a pie plate (I used the Pampered Chef Deep Dish Baker) and sprinkle with salt, pepper, oregano, marjoram, and parmesan cheese.

Bake in a 350 degree oven 15-20 minutes.

Yield: 4 servings

Oh, and to fulfill my usual carb-cravings, I made drop biscuits.

I look forward to trying other interesting combinations. And I HIGHLY recommend rainbow chard. Mmmmmm