Saute one small red onion in a few tablespoons of olive oil. I usually add garlic, pepper, and thyme. We don't cook with salt generally but you could add that too if you'd like.
I usually use all of the veggies that may be going bad in a day or too. Really you can use whatever veggies are in your refrigerator. This time I had two heads of broccoli, a bundle of mushrooms, carrots, and zucchini. In the past I have also used artichoke hearts, olives, bell pepper, and tomatoes. I honestly just use whatever is left in the refrigerator at the time I am making this. No need to go out and buy special veggies. It is good with any and all veggies you put in it.
Saute the veggies until they are about half done (not too done because it will finish cooking in the oven). Put in a mixing bowl. Add 1-2 cups shredded mozzarella cheese.
Add a half to a whole jar of any type of marinara or favorite red sauce, just depends on how saucy you are feeling... I highly recommend the Tomato Basil Marinara from Trader Joes, it is amazing and so cheap. This one was great too... I buy the three packs at Costco because we go through so much of it around here.
Lay one layer of chilled pie crust on the bottom of a pie pan. If you want to be really amazing I suppose you could make your own crust. I myself am not striving for that type of amazingness so I buy the pre-made stuff.
Fill the pie dish with the veggie, cheese, sauce mixture.
Cover with the second pie crust and seal the edges. Cut some small venting holes in the top crust. I place on a cookie sheet (in case it leaks) and bake covered for about 45 mins on 400ish degrees and then I take the tin foil off for the last 15ish minutes until the crust is golden brown.
I usually make this ahead of time during the day and pop it in the refirgerator until I am ready to bake it. Unfortunately I don't have a picture of the final baked product because Peter baked it the other night when I was getting my haircut and by the time I got home it was half gone. See, it is that good! And VERY healthy.
