Mediteranian Vege Pie

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 168.0

Total Fat: 5.6 g
Cholesterol: 7.5 mg
Sodium: 550.3 mg
Total Carbs: 23.9 g
Dietary Fiber: 5.5 g
Protein: 8.3 g

View full nutritional breakdown of Mediteranian Vege Pie calories by ingredient

Introduction

A low cal vegetarian pie using pizza dough as a crust A low cal vegetarian pie using pizza dough as a crust

Minutes to Prepare: 25

Minutes to Cook: 20

Number of Servings: 6

Ingredients

1 aubergine

1.5c zucchini

1.5c red pepper, seeded

1 small red onion

1c cherry tomatos

2T olive oil

1/2 a 500g (1lb 2oz) packet of pizza dough or other bread mix

50g black olives, pitted and chopped

125g (4oz) reduced fat feta

3T basil leaves

Fresh groung pepper to taste

Directions

Preheat the oven to 430F or 220C. Chop the eggplant, zucchini and peppers into small chunks and place in a roasting dish with the tomatos. Drizzle with the oil and season with the pepper. Make up the bread mix according to the packet, and knead in the olives. Roll out to dough and place on top of the veges to form a crust layer on top. Press it down well. Bake for 15-20 mins. Cool slightly, then place a large plate over the dish and turn out onto the plate by turning quickly upside down. Tap to make sure all the veges come away from the tin. Scatter with the feta and basil, and serve in wedges

Number of Servings: 6

Recipe submitted by SparkPeople user CAPTO-.