Pie with Pepper, Zucchini, Aubergine and Carrots Here another easy Italian recipe for pie that you can serve as an appetizer. INGREDIENTS (for 8-10 people): Flaky pastry 1 Pepper 2 Zucchini 2 Carrots 1 Aubergine 3 Tablespoons of extra virgin olive oil 200 g or 7,1 oz of Asiago cheese 5-6 thin slices of Speck PREPARATION TIME: 30 minutes COOKING TIME: 20 minutes WINE: Pinot Grigio (White Wine) PREPARATION Start with the preparation of the filling of the pie: clean the pepper, zucchini, carrots and aubergine. Cut them in long stripes. Preheat in a large pan the extra virgin olive oil, when it is hot add the vegetables, sprinkle with salt and black pepper and let them cook for about 10 -15 minutes. The vegetables shouldn�t be completely cooked because you will finish to cook them in the oven. Preheat the oven at 200 degree (or 390 fahrenheit). In the meantime place a sheet of baking paper in the bottom of a round baking pan and put on it the flaky pastry. Make some hole with a fork on the surface of the flaky pastry and bake for 3 � 5 minutes. Cut in squared pieces the Asiago cheese. After 3 � 5 minutes remover the flaky pastry from the oven and place on its bottom the slice of speck. Add the vegetables and the Asiago cheese on the surface. BUONA APPETITO!