Veggie Tian from the Garden. Have you tried it?
I use my Instant Pot for all kinds of cooking and food prep like this. Select the Sauté setting and cook up a small onion or more if you want extra! Crush a couple cloves of garlic and throw that in there. Cook till it's golden, then spread out over the bottom of your pie pan.
- Oil or cooking spray
- Tablespoon olive oil or more for drizzling (optional Pesto sauce)
- 1 mediium to large onion, diced
- 2 garlic cloves, crushed
- 1 medium zucchini, thinly sliced
- 1 medium yellow squash, thinly sliced
- 1 - 2 tomatoes, thinly sliced
- 3 Hungarian sweet peppers, seeded and thinly sliced (optional)
- Fresh Basil leaves (optional)
- 1/4-1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 Tablespoons grated Parmesan cheese
- 1/4 cup shredded Mozarella cheese
- Preheat oven to 400°, lightly coat a deep dish pie pan with oil or use a nonstick coating.
- Using an Instant Pot, (or a medium pan) set to sauté and cook chopped onion and garlic till soft and transluscent. 5-7 minutes. Spread cooked onion and garlic on the bottom of the pan.
- Alternate sliced veggies, standing them on edge, all the way around the pan, filling in the middle, adding any extra veggies if desired.
- Drizzle 1 tablespoon olive oil and season with salt, pepper. If you have pesto sauce, spread it around too, If not, use Italian seasoning. Stuff fresh basil leaves in between a few of the sllices (optional). Cover with foil and bake covered for 30 minutes.
- Remove aluminum foil and sprinkle Parmesan cheese and then Mozarella on top. If you don't have Mozarella, use what you already have! Put back in oven and bake uncovered for 15 minutes or till cheese is golden brown.
Happy eating!
Cheryl @picklecreekranch