1 tablespoon grape seed oil or olive oil

1 small to medium onion, diced

1 cloves garlic, minced

1 medium carrots, cut into ¼ inch slices

1 yellow squash, cut into ¼ inch pieces

1 medium zucchini, cut into ¼ inch pieces

8 ounces sliced mushrooms, cleaned

1 yellow bell pepper, diced

1 green bell pepper, diced

½ teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon dried marjoram

1 teaspoon dried thyme

2 refrigerated ready-made 9-inch pie crusts

¼ cup Gruyere cheese, shredded

Preheat oven to 375 degrees.

In medium skillet, heat oil over medium heat. Add onion and cook about 1 minute.

Add garlic and cook an additional 1 to 2 minutes to ensure onion is soft and garlic is not burned.

Add all vegetables and cook until they are soft, 4 to 5 minutes. Season with salt pepper, marjoram and thyme. Remove from heat

Remove the pie crusts from their tins and place on a baking sheet.

Stack vegetables in the center of each pie crust, leaving a 1 to 2 inch border. Fold the sides of the piecrust all the way around, leaving most of the vegetables exposed.

Sprinkle the cheese evenly over the vegetables.

Bake until cheese melts and the pie crust is lightly browned, about 15 minutes.

Makes 8 servings, 4 per pie.