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6 Serves
139 Mins
Preheat your oven to 220°C. On a baking sheet, toss the zucchini, asparagus, and bell peppers with olive oil and salt.
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Vitamin K
458 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
233 µg / 400 µgCalcium
125 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
118 mg / 420 mgPhosphorus
173 mg / 1,250 mgPotassium
1121 mg / 4,700 mgSodium
586 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
7 g / 28 gSugar
15 g / 50 gSaturated Fat
28 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Roast the vegetables in the oven until tender, approximately 30 to 45 minutes.
While vegetables roast, combine dry ingredients in a large mixing bowl. Cut in the vegetable shortening using a pastry cutter until the mixture resembles coarse meal.
Gradually add cold water to the flour mixture, stirring until a dough forms. Shape into a ball, wrap in plastic, and let it rest on the counter for 30 minutes.
Reduce the oven temperature to 190°C. Roll out the dough and press it into a pie plate, crimping the edges.
Layer the roasted vegetables, parboiled potatoes, red onions, Roma tomato slices, and spinach into the crust. Drizzle with remaining olive oil and a pinch of salt.
Bake for 35 to 45 minutes until the crust is golden brown and the filling is tender.
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