Roasted Autumn Vegetable Pie

It’s mid-October and I’m pie hungry. But my palate’s not simply yearning for apple, pear and pumpkin pies. I’m craving vegetable pies, especially handy for bundling up fall’s beautiful produce. Vegetable pies and tortes are ubiquitous throughout the Mediterranean at this time of the year. Cooks pack produce into whole wheat, yeasted dough made with olive oil, enriching the dish with eggs and cheese, then adding herbs for flavor.

The time spent replicating that savory dough is worth it, but today there is no time! I am thrilled, however, with the quickie pies I just pulled out of the oven, made with pre-packaged whole grain pie crusts! Two pie shells come in a pack and I loaded them both with roasted leeks, peppers and eggplant purchased at the Farmer’s Market. I “sandwiched” the herbed-ricotta between two layers of eggplant, top with leeks, peppers and grated cheese; bake then done!

This recipe is a great way to work organic grains and locally grown vegetables into your diet–quickly and frugally. Aside from economics, they are lovely to look at and delicious to eat!