Instructions: Heat oven to 400 degrees Lightly grease pie plate, 10x1 1/2 inches.

Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine in 10-inch skillet over medium heat, stirring occasionally, until vegetables are crisp-tenders 5 to 10 minutes.

Stir in seasonings. Spread in pie plate; sprinkle with cheese.

Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater.

Pour into pie plate. Bake until knife inserted halfway between center and edge comes out clean, 30 to 35 minutes.

Let stand 5 minutes before cutting. Refrigerate any remaining pie. 4 to 6 servings.

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