Impossible ratatouille pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Zucchini; chopped |
| 1 | cup | Eggplant; chopped pared |
| ½ | cup | Tomato |
| ½ | cup | Green pepper; chopped |
| ¼ | cup | Onion; chopped |
| 1 | cup | Garlic; crushed |
| ¼ | cup | Margarine ;or butter |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Thyme; leaves |
| ⅛ | teaspoon | Pepper |
| 1 | cup | Monterey jack cheese; shred |
| 1¼ | cup | Milk |
| ¼ | cup | Sour cream |
| ¾ | cup | Bisquick |
| 3 | Egg | |
Directions
Heat oven to 400 degrees F. Lightly grease pie plate.
Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine until veg- etables are crisp-tender, 5-10 minutes. Stir in seasonings. Spread in pie plate; >> sprinkle with cheese.
Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Bak until knife inserted comes out clean, 30-35 minutes. Let stand 5 minutes.
Makes 4-6 servings.
Source: ANN PUCKETT --- From: SUSAN BRUMER Conf: (1668) L-CUISINE