Baked Vegetable Medley

• One 9-inch unbaked frozen pie shell
• 2 Tbs. olive oil
• 1 large leek, thinly sliced
• 1 tsp. minced garlic
• 1/2 bunch kale, shredded
• 23 cup chunky seasoned tomato sauce
• 1 1/2 cups artichoke hearts, drained
• 6 oz. smoked tofu, cut into thin strips
• 1 cup grated low-fat mozzarella cheese

1. Preheat oven to 375F.
2. Reserve strips of leek for garnish.
3. Bake pie shell until golden, about 10 minutes, or according to package directions.
4. Remove from oven, and set aside.
5. Increase oven temperature to 450F.
6. Heat olive oil in large skillet over med-ium heat.
7. When hot, saute leek and garlic for about 5 minutes.
8. Add kale and tomato sauce, stirring often, and cook until kale wilts and leeks are translucent.
9. Add artichoke hearts.
10. Fill baked pie shell, and arrange tofu pieces decoratively on top.
11. Sprinkle grated cheese over top, and bake 5 minutes more.
12. Increase oven temperature to broil, and heat until cheese browns, about 1 minute.

olive oil, garlic, kale, chunky seasoned tomato sauce, hearts, mozzarella cheese

Taken from www.vegetariantimes.com/recipe/baked-vegetable-medley/ (may not work)