Mediterranean BBQ Pie Recipe: Garden Fresh Feast

I’ve been making this Mediterranean BBQ Pie for years, and it’s always the star of my summer gatherings. There’s something magical about how the smoky char from the barbecue transforms those garden-fresh vegetables into something extraordinary. The moment you slice through that golden lattice crust, revealing the colourful layers of roasted vegetables and melted cheese beneath – well, let’s just say your guests won’t believe you made it outdoors. Want to know my secret technique?

Why You’ll Love this Mediterranean Barbecue Pie

If you’ve been searching for a dish that brings together the best of Mediterranean flavours with a barbecue twist, you’ll absolutely fall in love with this pie.

I stumbled upon this recipe years ago and it’s become my go-to when I’m hosting friends who appreciate flavoursome layers of veggies with a cheesy finish.

What makes this pie special is the incredible veggie goodness packed inside – tender aubergine, courgette, and peppers that harmonise perfectly with herbs and cheese.

The lattice crust adds that wow-factor when you bring it to the table. It’s fancy enough for company but simple enough that you won’t spend all day in the kitchen.

Trust me, the aroma while it’s baking will make your mouth water!

What Ingredients are in Mediterranean Barbecue Pie?

Creating a delicious Mediterranean Barbecue Pie requires a wonderful balance of vegetables, herbs and cheese that come together to create a mouthwatering dish. The combination of Mediterranean vegetables with the rich, cheesy topping makes this pie absolutely perfect for summer gatherings or a comforting family meal.

I’m always amazed at how these simple ingredients evolve into something so spectacular when layered together in a pie crust.

• 1 lb aubergine, peeled and sliced into ¼ inch slices, then cubed
• 1 large onion, sliced
• 1 green pepper, seeded and sliced
• ½ lb courgette, sliced
• 2 cloves garlic, minced
• ¾ cup oil (olive oil works beautifully here)
• 1 lb tomatoes, cored, seeded and sliced into eighths
• ¾ teaspoon oregano
• ¾ teaspoon basil
• 1½ teaspoons salt (divided)
• ¼ teaspoon pepper
• 1 package pie crust mix (or homemade pastry for a two-crust pie)
• ½ cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese

When shopping for these ingredients, try to select firm, glossy aubergines and ripe but firm tomatoes for the best flavour and texture.

The quality of cheese makes a significant difference too, a good aged Parmesan adds a lovely depth to the pie. If you’re catering to vegetarians, this pie is naturally meat-free, making it a versatile option for mixed dietary preferences.

You might also consider adding a pinch of chilli flakes if you fancy a bit of heat to complement those beautiful Mediterranean flavours.

How to Make this Mediterranean Barbecue Tart

When bringing our Mediterranean Vegetable Pie to the barbecue, I find the indirect cooking method works absolute wonders. To begin, you’ll need to prepare your aubergine (1 lb) by peeling and slicing it into ¼ inch pieces, then sprinkling with 1 teaspoon of salt. Place these between several layers of paper towels with something heavy on top for about 30 minutes, this draws out that bitter moisture that nobody wants in their lovely pie. Then cube them up into bite-sized pieces.

Fire up your barbecue to around 220°C (equivalent to the 425°F mentioned in the original recipe). If using a Kamado BBQ or Ozpig with oven attachment, set it up for indirect cooking by positioning the heat deflector or using the oven attachment.

Heat ¾ cup of oil in a cast-iron skillet on your barbecue’s direct heat zone or plancha, then cook your aubergine cubes for about 5 minutes, stirring constantly until tender. Remove these to a bowl, then use the remaining oil to sauté 1 large sliced onion, 1 green pepper, ½ lb of courgette, and 2 cloves of minced garlic until everything’s tender and glistening with flavour. The smoky notes from the barbecue will add an incredible dimension to these vegetables that you simply can’t achieve in a regular oven.

For assembly, prepare your pastry according to package instructions, then arrange in a cast-iron skillet or barbecue-safe pie dish. Layer in your ingredients as per the original recipe, a sprinkling of Parmesan (from your ½ cup total), half the aubergine, half the vegetable mixture, herbs, more Parmesan, and half of your 2 cups of mozzarella.

Repeat the layers, then create a lattice top with your remaining pastry. Once assembled, place your pie on the indirect heat section of your barbecue, close the lid, and bake for 25-30 minutes until golden and bubbling. The beauty of cooking this on a barbecue is the subtle smokiness that infuses the entire dish, something my guests always comment on but can never quite put their finger on.

The use of a stainless steel frame ensures durability and stability while grilling outdoors.

Let it rest for 15 minutes before serving to allow those magnificent flavours to settle.

Mediterranean Barbecue Pie Substitutions and Variations

For Monolith Kamado BBQ

• Prepare pie using indirect cooking at 425°F (approximately 220°C) with the heat deflector in place.
• Alternative: Use the baking method with a pizza stone for a crispy bottom crust.
• For a smoky flavour, add a small chunk of olive wood during cooking.

For Ozpig & Big Pig Stoves

• Use the oven/smoker attachment set to 425°F (approximately 220°C).
• Preheat a cast iron skillet or Dutch oven before placing the pie inside.
• Finish with open-fire heating for the last 5 minutes to brown the lattice top.
• Consider using Ozpig Fuel Wood Starter Pack for an optimal cooking experience.

For Pit Barrel Cooker

• Use the roasting method with a heat deflector to prevent burning the bottom.
• Hang vegetables in a basket first to smoke before chopping and adding to the filling.
• Cook at a slightly lower temperature (400°F or approximately 200°C) for 30 minutes instead of 25.

General BBQ Adaptations

• Consider pre-cooking vegetables on direct heat/plancha before assembling.
• Use a cast iron pie dish instead of a standard pie plate.
• Add 2 tablespoons of smoked paprika to the herb mixture for enhanced BBQ flavour.

What to Serve with Mediterranean Barbecue Pie

Wondering what to pair with your Mediterranean Barbecue Pie? I’ve got you covered with some perfect companions for your veggie-packed creation!

For side dishes, I love serving a simple Greek salad with crisp cucumbers, feta, and red onions. A light lemony couscous also works beautifully, soaking up all those wonderful juices from the pie.

If you’re feeling fancy, roasted garlic bread makes for delicious dipping.

For beverage pairings, you can’t go wrong with a crisp Pinot Grigio or Sauvignon Blanc if you enjoy wine. Not into alcohol? Try sparkling water with a splash of pomegranate juice and fresh mint.

It’s invigorating and complements the Mediterranean flavours perfectly!

Trust me, these pairings will take your meal from good to absolutely unforgettable.

Final Thoughts

After exploring this charming Mediterranean BBQ Pie recipe, I’m convinced it deserves a permanent spot in your cooking rotation. The combination of roasted vegetables, melty cheeses, and flaky pastry creates a dish that’s both comforting and sophisticated.

What makes this pie truly special is its versatility throughout the year. By embracing sustainability practices and adjusting based on what’s available, you’ll never get bored!

• Use seasonal ingredients to guarantee the freshest flavours and support local farmers
• Substitute vegetables based on what’s growing in your garden or available at markets
• Store leftovers in reusable containers for quick lunches that taste even better the next day

I’d love to hear how yours turns out, happy cooking!

Frequently Asked Questions

Can I prepare this Mediterranean barbecue pie in advance?

I’m no psychic, but I’ll play chef-adviser! Yes, you can meal prep this pie ahead of time. Refrigerate assembled but unbaked for flavour enhancement overnight, or freeze for longer storage periods.

How Long Will Leftovers Keep in the Fridge?

I would store leftovers of this vegetable pie in the refrigerator for up to 3-4 days. For food safety, ensure it cools completely before refrigerating and reheat thoroughly before eating.

Is This Pie Suitable for Freezing?

Yes, I’d recommend freezing this Mediterranean vegetable pie. For best storage guidelines, allow it to cool completely, wrap it tightly in foil, and freeze for up to 3 months. Thaw overnight before reheating.

Can I Use a Shop-Bought Pie Crust Instead?

I’d definitely use shop-bought pie crust for this veggie pie. I’ve found most shop-bought options work well, although homemade does offer better crust quality in my experience.

What’s the Best Way to Reheat This Pie?

I would recommend reheating this pie in the oven at 180°C for 15-20 minutes. It’s one of the best reheating methods that preserves the texture of the crust better than pie reheating techniques using microwaves.