The ingredient list: potato, sweet potato, butternut squash, zucchini, mushrooms, red bell pepper, oil, salt, freshly cracked black pepper, fresh rosemary, ricotta, cheddar, parmesan cheese, and one pastry crust.
If you love roasted vegetables, this is a "must make" recipe, they are so tasty in this little one-crust pie. The vegetables all get roasted in the oven (I did mine the day before while I was cooking dinner and parked them in the frig until the next day's assembly). Once the veggies are all roasted, they are combined with the ricotta and cheddar and placed into a pastry-lined pie dish (or tart pan). Parmesan is sprinkled on top before it is baked.
The recipe actually had instructions for making little individual small pies with the ingredients, but I decided that I would make a third of the recipe and use a 6" tart pan instead as you all know me by now...there are never enough excuses to use my favorite little 6" tart pan. It worked well. I did have some leftover roasted veggie mixture, but this is Lent, and the leftover mixture will go for a meatless meal by way of being included in a frittata later in the week.
All the flavors went so wonderfully well together, her choice of vegetables was a delicious combination with the cheeses. Definitely will make this again, it was a big hit here.
Wonder what the others thought? Gaye's post on this is here. (She made hers in little individual pie dishes and they are so cute!) Margaret's post is here. Next week is Margaret's choice: Brown Butter and Sage Fettuccine found in Modern Classics I, page 148. Join us and leave a link to your post, no commitment required.