This is a very simple and easy recipe for veggie pie inspired by a very popular recipe in Brazil, and of course if you prefer you can always add shredded chicken or any kind of meat of your preference.
I made this pie because we were going to a potluck party and the host requested a vegetarian dish, so I adapted the recipe that I made a while ago, and substituted the shredded chicken and vegetables for only vegetables. Believe me, it is still very tasty and everyone liked it.
One more thing, this great veggie pie or cake (whichever way you want to call it) is very practical to take to a potluck party because it can be served cold or room temperature…or to take to work for lunch, and can easily be warmed in the microwave.
2 cups milk
¾ cup canola oil or any vegetable oil
2 tablespoons grated Parmesan cheese
1 cup corn starch
1 cup all-purpose flour
1 tablespoon baking powder
¾ tablespoon salt
5 tomatoes, seeds removed
2 green bell peppers, sliced
1 large onion, sliced
2 tablespoon vinegar
1 tablespoon olive oil
Salt and pepper to taste
Mix all the ingredients in the mixer and set aside.
Sauteé the onion, tomatoes and bell peppers in the olive oil. Add vinegar, salt and pepper. Cook for a few minutes until the vegetables are soft not overdone.
Preheat oven at 350F
Prepare a 9x13in oven safe dish or one 9×9 and one loaf pan by covering with parchment paper.
Spread half of the batter on the prepared pan and layer the filling on the batter.
Finish by covering the vegetable filling with the other half of the batter.
Bake the pie/cake in the preheated oven for approximately 50 minutes or until a wooden toothpick inserted comes out clean.
Remove from the oven, let it cool down before cutting the pie/cake.
Serve warm or cold.
If you enjoy this recipe you might want to check the one the Easy Blender Chicken Pie.