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Ingredients
  • 1 no-fail pie crust (alternatives:  gluten free vegan)
  • 1 cup sundried tomatoes, packed in oil and drained
  • ¼ cup basil leaves
  • 2 cloves garlic
  • ½ cup olive oil, divided
  • ¼ cup shredded parmesan (optional)
  • 1 large zucchini
  • 1 large yellow squash
  • 2 to 3 medium carrots
  • 2 tablespoons chopped fresh herbs (suggested: rosemary, thyme, oregano)
  • salt and pepper, to taste
Steps
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