Grilled Vegetable Pot Pie with Ricotta Spinach Crust

I have been completely uninspired in the kitchen lately. I scoured Pinterest last night for inspiration, but nothing struck me. This means I need to eat a lot of take-out so I am desperate for a home cooked meal. I am running the Sleepy Hollow Half Marathon tomorrow, and there is no way I am cooking afterwards so may be I will feel re-inspired on Sunday. I did, however, dig up this old recipe of mine. I can’t wait for the farmers markets to open!

1 cup olive oil
1 1/2 tsp salt
1/2 tsp pepper
3 cloved garlic crushed
2 zucchini, sliced lengthwise into 1/2 inch slices
2 yellow squash cut the same
3 portobello mushrooms
1 large red onion, sliced 1/2 inch thick
1 eggplant, peeled and sliced into 1/2 inch rounds
2 large tomatoes, sliced into 1/2 inch rounds

1 recipe ricotta spinach crust (follows recipe)

Preheat a gas or charcoal grill, or a grill pan. In a glass measuring cup, combine first 4 ingredients. Brush each slice of vegetable with prepared oil and grill vegetables. When they are done, remove veggies, and slice mushrooms into 1/2 inch thick slices.

Preheat oven to 375. Grease a 9 x 13 inch pan, and layer vegetables into pan. Spread the ricotta crust over, and sprinkle additional parmesan on top. Bake for 35-40 minutes until the topping is puffed and golden.

Ricotta Spinach Crust

2 cups ricotta cheese
2 eggs
3/4 cup freshly grated parmesan cheese
1 cup fresh spinach, finely chopped
1/4 tsp grated nutmeg

In a mixing bowl, combine the ricotta, eggs, 1/2 cup of parmesan, the spinach, and the nutmeg.

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