The delicious roasted vegetable pie with few calories and lots of flavor

Preheat the oven to 200ºC. First roast the pepper with a pinch of salt and extra virgin olive oil in the upper part of the oven. In another tray, place the peeled carrots and cut into not very large pieces, the eggplant with skin cut into cubes and the peeled sweet potato cut into cubes. Also sprinkle with a pinch of salt, ground black pepper and oil. Put this tray under the pepper tray. Put everything to roast and start preparing the vegetables that will be cooked directly in the pan. We chop the garlic very finely, the onions in julienne, the tomato in medium cubes and the portobellos in halves or quarters depending on whether they are very large or small.

While the vegetables are roasting, sauté the onion and garlic over the heat, a little salt and a tablespoon of olive oil. Keep stirring them continuously over medium heat until golden and soft. At that moment, increase the heat and add the tomato cubes, sauté for a couple of minutes so that it reduces a little and releases all its flavor. Reserve. In the same pan, sauté the mushrooms over very high heat for one minute without salt so that they maintain all their meaty texture. Reserve too. Reduce the heat to medium again and in the same pan reduce the spinach for a minute without salt. Turn off the heat and reserve.

Turn the pepper over so that it browns evenly while roasting. When this process is complete, remove from the oven, let it cool slightly and peel, also removing the core with the seeds. Also remove the rest of the vegetables, they should be al dente and not too soft.

In a large bowl, add the chopped roasted pepper and the rest of the vegetables, adjust the salt and pepper, add some fresh lemon thyme leaves and mix very carefully so as not to crush the vegetables excessively.

Spread the round dough on a sheet of baking paper. Prick with a fork. Place half of the vegetable filling in the center, leaving a margin of about 4-5 cm around it, add small portions of the ricotta and fold that edge towards the center without completely covering the vegetables. If desired, brush the puff pastry with beaten egg. Cook for 25 min. until the puff pastry turns golden brown, taking advantage of the fact that we have the oven on. We can also make it in the form of a quiche, on a mold with a smaller rim, or if we wish, make a large empanada, completely covering the vegetables.