In a deep frying pan put the olive oil together with the onions, peppers, zucchini for 2 minutes to shine over medium heat, quench with wine and add the oatmeal, mix well to shine and put the pulp and broth. Stir, lower the heat and allow all the liquid to absorb.
Remove from the heat, add the herbs, check the salt and pepper, stir and leave to cool.
In an oiled pan of 24 cm, spread half the vine leaves, pour the filling, flatten the surface with a spoon and cover the pie with the remaining leaves.
Sprinkle with a little olive oil, cover the pie with a greaseproof paper and aluminum foil and bake in a preheated oven at 180o C for 25 minutes, take it out of the oven and uncover it. Continue baking for another 10 minutes and it is ready.
Tip: We can add 2 tbsp to the filling. raisins and a tbsp. roasted pine nuts.