This is such a versatile recipe that utilizes four cups of whatever vegetable combination you desire. If you have a fridge full of veggies you need to use, THIS is the perfect, delicious solution. In fact, if you're planting a vegetable garden this year, be sure to click the printable link at the end of the recipe and keep it on hand for the end-of-summer zucchini harvest :)
1 ½ c. freshly grated Parmesan
1 c. semolina flour
2 eggs, beaten
1 ½ tsp. dried oregano
½ tsp. garlic powder
4 c. diced/chopped vegetables of your choice (cauliflower, asparagus, potatoes, zucchinis, peppers, broccoli, baby carrots, summer squash, etc).
1 c. fresh spinach, chopped
2 garlic cloves, minced
2 Tbsp. fresh Italian parsley, chopped
2 tsp. fresh thyme leaves
Splash of white wine (optional)
Salt and pepper, to taste
1 tsp. Dried oregano
Feta crumbles (desired amount I used about 1/3 c. for this recipe)
Preheat oven to 375⁰F. (I used a rectangular tart pan for this recipe, but you could use a fluted pie plate or a regular square baking dish).
Combine crust ingredients in medium bowl. Stir together well and press flat evenly across bottom and up sides of tart pan. Put tart pan on larger baking pan, and place in preheated oven and bake for 15 to 18 minutes, or until slightly browned. Remove from oven and let cool.
Combine all chopped & diced vegetables in large bowl with spinach and fresh herbs. Sprinkle with a little salt, pepper and dried oregano. Drizzle with a little olive oil and stir well to evenly distribute ingredients.
Heat about 1 Tbsp. olive oil in large skillet on stove top over medium heat. Pour entire contents of bowl into skillet. Stir and cook about 3 to 4 minutes or until spinach wilts slightly and greens turn vibrant color.
Add chopped garlic. Stir and cook about a minute.
Add just a splash or two of white wine. Stir and cook about a minute more. Remove from heat.
Carefully pour entire contents over tart crust. Arrange veggies evenly over crust.
Sprinkle with desired amount of feta crumbles. Place in preheated oven and bake for 30 minutes or until vegetables are tender. Remove from oven. Let rest about 10 minutes before removing from tart pan. Serve hot.
(I wanted to keep this recipe on the lighter side, but you could substitute the feta for mozzarella and even sprinkle with a little parmesan on top. There are no rules with this dish. Be creative as you wish with your veggie assortment!)
Click HERE for printable recipe.