Friday, February 12, 2010

Roasted Vegetable Pie

At last... I have discovered a "meatless" meal that, while eating I wasn't asking myself, "So where's the meat?" Am I just a big carnivore at heart or what? However, I was totally satisfied with this fabulous mix of veggies! I think roasting them in the beginning made all the difference and brought out such a tender, delicious flavor and texture! This was a winner in my book! Plus I love anytime you can just set ONE pot, pan, dish... or pie plate on the table and say "FEAST!"- no hassling with throwing together a "veggie" side dish on this one. This pie can stand alone... but not for long, because I will be right there eating it. :)

Roasted Vegetable Pie

from Family Circle

Makes: 6 servings

Prep: 25 minutes
Bake: at 450 degrees F for 45 minutes; at 425 degrees F for 30 minutes
Cook: 1 minute
  • 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

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 Facts

  • Servings Per Recipe 6 servings
  • Calories 467,
  • Total Fat (g) 25,
  • Saturated Fat (g) 9,
  • Cholesterol (mg) 50,
  • Sodium (mg) 729,
  • Carbohydrate (g) 56,
  • Fiber (g) 7,
  • Protein (g) 8,
  • Percent Daily Values are based on a 2,000 calorie diet

Can you see my little guy in the back clapping for this one? :)
Posted by Picasa


jess and seth said...

Sometimes I have wondered if these pictures are actually yours because they look so magazine-quality-ish, and here's proof! :) What a beautiful pie! (and a beautiful little guy!)

jmelgan said...

I thought the same thing. Great picture seeing the little guy in there.