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Roasted Vegetable Pie

Roasted Vegetable Pie

Nutrition Facts
  • cal. (kcal) 360
Roasted Vegetable Pie
  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 45 mins at 450°F
  • Cook: 1 min
  • Bake: 30 mins at 425°F
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by 9 people
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Ingredients

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  • 1 small cauliflower, cut into florets, about 4 cups
  • 1 small butternut squash, peeled and cut into 1-inch pieces
  • 2 medium parsnips, peeled and cut into 1/2-inch pieces
  • 1 cup baby carrots
  • 1 sweet red pepper, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup vegetable broth
  • 1 tablespoon cornstarch
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried oregano
  • 2 tablespoons plain bread crumbs
  • 1 package (15 ounces) refrigerated rolled piecrusts
  • 2 tablespoons grated Parmesan cheese
  • 1 egg beaten with 1 tablespoon water

Directions

  1. Heat oven to 450 degrees F. Coat a large baking pan with nonstick cooking spray.
  2. In a large bowl, add cauliflower, squash, parsnips, carrots and pepper. Toss with olive oil and 1/4 teaspoon each of the salt and pepper. Spread out on the baking pan in a single layer. Bake at 450 degrees F for 30 minutes, stirring halfway.
  3. Meanwhile, place the broth in a medium-size saucepan and stir in the cornstarch. Bring to a boil, lower heat and simmer 1 minute until thickened. Stir in the thyme, oregano and remaining salt and pepper. In a large bowl, gently toss roasted vegetables, bread crumbs and sauce.
  4. Fit one of the piecrusts into a deep-dish 9-inch pie plate. Sprinkle 1 tablespoon of the cheese over the bottom. Spoon in vegetable mixture and sprinkle with remaining 1 tablespoon cheese. Place the second piecrust on top and crimp crusts together. Pierce a few times with a paring knife to vent. Brush lightly with the egg-water mixture.
  5. Bake at 450 degrees F for 15 minutes. Lower heat to 425 degrees F and bake for an additional 30 minutes. Remove from oven and allow to cool slightly before slicing.

Nutrition Information for Roasted Vegetable Pie

Servings Per Recipe: 8
PER SERVING: 360 cal., 18 g total fat (6 g sat. fat), 24 mg chol., 534 mg sodium, 46 g carb. (5 g fiber, 5 g sugars), 5 g pro.