Vegetable Pie

(You can use almost any variety of fresh veggies, but cut them into about the same size to ensure even cooking) Preheat oven to 375. In medium skillet, heat oil over medium heat. Add onion and cook an additional 1-2 min to ensure onion is soft and garlic is not burned. Add all veggies and cook until soft, 4-5 min. Season w s&p, marjoram, and thyme. Remove from heat. Stack veggies in center of pie crust and fold sides of crust all around, leaving most of the veggies exposed. Sprinkle cheese evenly over the vegetable medley. Bake until cheese melts and crust is lightly browned, 15 min.

Olive Oil 1 T
Onion 1 small, diced
Garlic 1 clove, minced
Carrots 1 “medium, in 1/4” dice
Squash 1 “yellow or zucchini in 1/4” dice
Mushrooms 4 oz, diced
Peppers, Red 1 or green, diced
Marjoram 0.25 tsp
Thyme 0.5 tsp
Pie Shell 1 frozen 9″
Cheese, Gruyere 0.25 c shredded