Recipe
Roasted Vegetable-cheese Pie Recipe
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- 1 c thinly sliced onions .
- 1 c thinly sliced fennel bulbs .
- 1 1/2 c sliced zucchini .
- 1 tomato, sliced .
- 1/4 tsp salt .
- cooking spray .
- 2 egg whites, lightly beaten .
- 1 1/2 c sliced yellow squash .
- 1/2 c Fontina cheese, divided .
- 1/4 c grated parmesan cheese .
- 1/4 c sliced pitted kalamata olives .
- 2 garlic cloves, crushed .
- 1 tsp olive oil .
- 2 c cooked jasmine rice or cooked basmati rice or long-grain rice .
- 1 tsp dried oregano
Directions
- Step #1 Preheat oven to 400°.
- Step #2 Combine first three ingredients.
- Step #3 Press evenly into a 9-inch pie plate coated with cooking spray.
- Step #4 Bake at 400° for 10 mins.
- Step #5 Remove from oven.
- Step #6 Increase oven temperature to 450°.
- Step #7 Combine zucchini & next 8 ingredients (zucchini through garlic) in a medium bowl; stir this to coat.
- Step #8 Place vegetable mixture on a baking sheet coated with cooking spray.
- Step #9 Bake for 15 mins or until vegetables are tender.
- Step #10 Remove vegetable mixture from oven.
- Step #11 Add olives & tomato; toss carefully.
- Step #12 Reduce oven temperature to 375°.
- Step #13 Sprinkle top 1/4 c fontina cheese over rice crust.
- Step #14 Top with vegetable mixture.
- Step #15 Sprinkle top with 1/4 c fontina cheese.
- Step #16 Bake for 30 mins.
- Enjoy the Roasted Vegetable-Cheese Pie recipe
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