How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grilled Summer Vegetable Pie With Lemon Ricotta?

You need 11 ingredients. The key ingredients include: 8 tablespoons butter, chilled in the fridge and cut into 8-10 pieces, 1 cup all purpose flour, 1/2 teaspoon table salt, 1/4 cup cold water, and more.

Is Grilled Summer Vegetable Pie With Lemon Ricotta suitable as baking & desserts?

Yes, Grilled Summer Vegetable Pie With Lemon Ricotta falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Grilled Summer Vegetable Pie With Lemon Ricotta?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Grilled Summer Vegetable Pie With Lemon Ricotta

Name: Grilled Summer Vegetable Pie With Lemon Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons butter, chilled in the fridge and cut into 8-10 pieces; 1 cup all purpose flour; 1/2 teaspoon table salt; 1/4 cup cold water; 1 green zucchini, cut into 1/4-inch thick half moons; 1 yellow zucchini, cut into 1/4-inch thick half moons; 1 bunch asparagus, fibrous ends removed; 2 red bell peppers, top, bottom and core removed, then cut into large flat pieces; 1 lemon; 1/4 cup chives or scallions, chopped; 1 pound ricotta

Bake this irresistible Grilled Summer Vegetable Pie With Lemon Ricotta at home. Made with butter, flour, salt and cold water. Easy step-by-step instruct…

This Grilled Summer Vegetable Pie With Lemon Ricotta relies on simple, everyday ingredients such as all purpose flour, table salt, cold water and lemon. It comes together quickly and makes 4 servings, at about 544 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Grilled Summer Vegetable Pie With Lemon Ricotta delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Grilled Summer Vegetable Pie With Lemon Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

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