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Roasted Vegetable Pie Recipe

  • 6servings
  • 55minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups cooked jasmine, basmati or long grain rice

  2. 2 large egg whites , lightly beaten

  3. 1/4 cup grated parmesan cheese

  4. 1 1/2 cups sliced zucchini

  5. 1 1/2 cups sliced yellow squash

  6. 1 cup thinly sliced onion

  7. 1 cup thinly sliced fennel bulb

  8. 1 teaspoon dried basil

  9. 1 teaspoon dried oregano

  10. 1 teaspoon olive oil

  11. 1/4 teaspoon salt

  12. 2 cloves garlic , crushed

  13. 1/4 cup chopped, pitted kalamata olives

  14. 1 tomato sliced

  15. 1/2 cup fontina or swiss cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400 for 10 minutes. Remove from oven. Increase oven temperature to 450 .

  2. Combine zucchini and next 8 ingredients. Place vegetable mixture on a cookie sheet and bake for 15 minutes or until vegetables are tender. Remove from oven. Add olives and tomatoes; toss gently.

  3. Reduce oven temperature to 375 .

  4. Sprinkle half the cheese over rice crust; spoon vegetable mixture over crust. Cover with remaining cheese. Bake at 375 for 30 minutes.

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