Chef Kelli's Spring Primavera Pie - KMSP-TV

Chef Kelli's Spring Primavera Pie

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Chef Kelli Lewton, owner of 2 Unique Caterers & Event Planners, offers up this spring dish that will lighten up your warm weather menus.

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2 zucchini
2 yellow squash
1 large eggplant
2 sweet potatoes
1 bunch asparagus
3 TB. Olive oil
¼ cup reconstituted sundried tomatoes~ chopped  or 1 plum tomato sliced  
¾ cup cooked quinoa (follow directions on package)
2 cups marinara sauce
8 basil leaves ~ julienne in strips
6 oz. goat cheese
½ cup mozzarella
¼ cup parmesan (shredded not powder)

1. Cut all the veggies in ½ inch thick circles then toss in olive oil and season with a hearty sprinkle of sea salt & pepper.

2. Place zucchini, eggplant, asparagus and squash on baking tray and sweet potatoes slice's on a separate baking tray.

3. Roast zucchini, squash, eggplant and asparagus at 375 degrees from 10-12 minutes, until veggies are cooked but still firm. 

4. Roast sweet potatoes a few extra minutes until cooked through

5. Reserve asparagus for the top layer

6. Spoon a little marinara on bottom of 9 inch glass, ceramic or oven proof baking dish pie dish, then layer with eggplant fanning pieces out to create a covered layer.  Again spoon about ¼ cup of marinara over the eggplant layer and then in small chunks crumble goat cheese over eggplant layer

7. Next layer quinoa then sweet potato, ¼ cup marinara and parmesan, repeat with squash & zucchini and then asparagus for final layer. Arrange asparagus in a fan with spears pointing out toward edge of pie dish, sprinkle chopped tomatoes over asparagus, sprinkle with mozzarella.

Bake at 350 for about 20 minutes until cheese is golden in color

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