Vegetable Pie

1. 1

   Line a 10 or 11-inch pie plate with pie crust.

2. 2

   Sprinkle Parmesan cheese over crust.

3. 3

   Saute onion, pepper and zucchini in 3 tablespoons oil until tender.

4. 4

   Brown eggplant, sliced into skillet.

5. 5

   Drain vegetables.

6. 6

   Arrange vegetables, including tomatoes and cooked vegetables in pie shell.

7. 7

   Sprinkle salt and pepper.

8. 8

   Dot with butter and cheese.

9. 9

   Bake at 350u00b0 for 45 minutes.

No nutritional information available.

No additional tips available.