Ratatouille Pie

A great twist on ratatouille that is quick and easy to throw together.  This pie is a great make-ahead dish, uses a lot of garden fresh summer vegetables, and is perfect for entertaining!

Ratatouille Pie

Ingredients

• 1 pre-made (or store-bought) pie crust
• 3 Tbsp. olive oil, divided
• 1 onion, diced
• 1/2 bell pepper, diced
• 2 small eggplants, sliced
• 2 medium zucchini, sliced
• 2 medium summer squash, sliced
• 3 medium tomatoes, sliced
• 1/2 cup gruyere cheese, grated
• salt & pepper, to taste

Serves 4-6
Cook time: 45 minutes

Blind bake pie crust according to package directions; let cool.  Sautee onion and pepper over medium heat until translucent.  Evenly spread on bottom of pie crust.
​
Toss sliced eggplant, zucchini, and summer squash in olive oil, salt, and pepper.  Shingle vegetables, including tomatoes, into pie crust (I like to start on the perimeter of the crust and work my way inwards); repeat to form two layers (three if you pie plate is deep enough).  Sprinkle top with grated cheese and bake 30-45 minutes at 350.