Chargrilled Veggies in Polenta Pastry

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This is a modified recipe from Complete Vegetarian. We used frozen grilled eggplant and fresh zucchini and red peppers. We modified it to make it a lower fat crust and then added all the fat back in by deciding it needed goat cheese.

Crust:
1 cup flour (you could use whole wheat pastry flour here or all purpose)
1/2 cup polenta
3 oz Smart Balance Margarine
3 oz fat free cream cheese
italian herbs (add however much you want)

place in food processor and process until mixed together as crust. Put on floured cutting board and form into ball. Wrap in plastic wrap and refrigerate for 30 minutes. Then remove, roll out with floured rolling pin and form as pie crust in cake pan or pie pan. Refrigerate that for 20 more minutes.

Preheat oven to 375.

Thinly slice veggies, we used eggplant, red pepper, tomatoes and zucchini, but you could use whatever you like I suppose. Yellow squash wouldn't be bad.  Brush with olive oil and grill.

Bake crust for 30 minutes or until thoroughly cooked. It is hard to tell. Make your best judgment, but err on the side of long because a crisp crust is better.

When the crust is out place the veggies in it in layers with basil, mix 1 tsp balsamic vin and 1 tsp olive oil and brush (or pour over top) and some crumbled goat cheese if you like (the goat cheese really does add something).

Remove from pie pan and serve.

We both agreed this would make a really good summer picnic dish. 

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This page contains a single entry by Jenny published on August 29, 2008 12:38 AM.

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