Roasted Vegetables Pie

Name: Roasted Vegetables Pie
Total time: 4800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 Eggplant; 3 Carrots; 2 zucchini; 1 Yellow pepper/capiscum; 2 Onions; 1/2 Pumpkin; 1 Red pepper/capiscum; 5 eggs; 300 grams soft cheesse; 1 pie crust; 70 ml Milk; 3 tbsp sour cream; 1 dash olive oil, extra virgin (optional)

Aleps @cook_2711883

Córdoba, Argentina

I am a System Engineer student and love cook as a hobby. I try to make the things easy but very very tasty. I hope you like my recipes.

Aleps @cook_2711883

Córdoba, Argentina

I am a System Engineer student and love cook as a hobby. I try to make the things easy but very very tasty. I hope you like my recipes.

Saved

Ingredients

1 hour 20 mins

4 servings

1Eggplant
3Carrots
2zucchini
1Yellow pepper/capiscum
2Onions
1/2Pumpkin
1Red pepper/capiscum
5eggs
300 gramssoft cheesse
1pie crust
70 mlMilk
3 tbspsour cream
1 dasholive oil, extra virgin (optional)

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Steps

1 hour 20 mins

1

Cut the onions into quarters, carrots into along slices and the squash into slices, put all into a pot and boil until they are just cooked. Turn off heat and set aside
2

Cut the eggplant and zucchinies into half centimeters slices, the peppers into pieces and roast all of them in a pan without oil and high heat. After that, Don't forget to roast the boiled vegetables.
3

When all of the vegetables are roasted, cut them into pieces (i cut into 2cm x 2cm pieces), put them into a bowl and spice with salt, pepper and olive oil. Set aside
4

Beat the five eggs, add the milk and sour cream, spice a little. Here you may use your favourite seasoning. Mix with the cut vegetables. Set aside.
5

In a pie pan, put the pie crust (i use a purchased one), put all mixture (vegetables and eggs), put the soft cheesse above and place in the medium/high oven about 25'. That's all!!!!