Roasted Vegetable Pie
Ingredients
- Ingredients
- 200 grams Whole wheat flour
- 75 milliliters lukewarm milk
- ½ cube fresh Yeast 21 grams (approximately 3/4 ounce)
- 1 pinch sugar
- 2 Tbsps olive oil
- 2 scallions
- 2 garlic cloves
- 1 small Eggplant
- 1 small Zucchini
- 1 red and 1 green Bell pepper
- 1 Tbsp Tomato paste
- 2 tsps dried oregano
- salt
- freshly ground peppers
Preparation steps
Dissolve the yeast and sugar in the lukewarm milk.
Combine the flour, 1 tablespoon of oil, 50 ml of water and milk mixture in a large bowl. Knead to form a smooth dough. Cover and let rise for 40 minutes.
Rinse the scallions and slice thinly. Peel and mince the garlic. Rinse the eggplant and zucchini and cut into 1/2 cm (approximately 1/4 inch) thick slices. Rinse the bell peppers, cut in half, remove the ribs and seeds and cut into thin strips.
Heat the remaining oil in a large skillet. Sauté the scallions, garlic, eggplant and zucchini over medium heat until softened. Stir in the tomato paste and 100 ml (approximately 1/2 cup) of water and season with the salt, pepper and oregano. Let simmer for a few minutes.
Roll the dough out onto a floured surface until slightly larger than the quiche or pie pan and press into the pan. Arrange the sautéed vegetables in the pan and top with the bell pepper strips. Bake in an oven preheated to 200°C (approximately 400°F) for 20 minutes, until golden brown. Remove from the oven, let cool slightly, cut into wedges and serve.
