Preparation Steps
- For the filling:- Preheat oven to 425 F- Place zucchini, asparagus and bell pepper on a baking sheet or dish and drizzle with olive oil and salt, tossing lightly to coat.
- Place vegetables in oven and roast for 30-45 minutes or until tender.
- While vegetables were roasting, prepare pie crust.
- For Jules Pie Crust:- In a large bowl, whisk together dry ingredients.
- Cut in shortening using two knives or a pastry cutter until the mixture is grainy and resembles a fine meal.
- Add cold water until dough can be shaped into a ball -- err on the side of wet rather than dry and crumbly!- Form dough into a ball, wrap in plastic and set aside on the counter for 30 minutes.
- Reduce oven to 375 F.
- Place pie crust in pie plate or individual baking dishes, pinching edges to form a decorative border.
- Place roasted vegetables in first (including parboiled potatoes, if desired), adding red onions, Roma tomato slices and spinach on top.
- Drizzle with remaining olive oil and a pinch of salt.
- Bake for 35-45 minutes or until crust is golden brown, and spinach and tomatoes are wilted.
- Serve hot or cold.
- To Roast Garlic:- Cut the the top 1/2" off of a head of garlic.
- Wrap the whole head in foil with a light drizzle (1 TSP) of olive oil.
- Roast at 400 F for 30-35 minutes, or until soft.