Roasted Fall Veggies in a Cheese Crust

By Joelene

Ingredients

• ~For the Crust:~
• 1 cup yellow cornmeal
• 1 cup sharp cheddar cheese (grated)
• 3 tablespoons parmesan cheese (fresh grated)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 large egg
• 1/3 cup milk
• 1 tablespoon olive oil
• ~Vegetable Filling:~
• 1 cup broccoli flowerets
• 1 cup cauliflower flowerets
• 1 cup baby carrots (mini's are best)
• 1/2 red onion (cut into large chunks)
• 1 cup small white mushrooms (cut in half)
• 1 cup zucchini (sliced 1/2" thick)
• 3 Roma tomatoes (3-4) (sliced thin, then sliced in half)
• 1 1/2 cups cheddar or mozzarella cheese (shredded)
• 2 tablespoons parmesan cheese (fresh grated)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper

Preparation

Step 1

For the Vegetables:
Combine vegetables in a bowl. Add 2 tablespoons olive oil, salt and pepper. Toss to completely coat vegetables. Spread vegetables evenly on a large baking sheet and bake at 475 degrees, turning often, until vegetables are browned and thoroughly cooked, about 25 minutes. Remove from heat and set aside.

For the Crust:
Reduce oven to 400 degrees. Lightly butter an approximately 10-inch tart or pie pan. In a bowl, whisk egg until frothy. Whisk in milk and oil. In another bowl, combine cornmeal, cheddar, Parmesan, sugar and salt. Stir into egg mixture until well blended. Press crust mixture over bottom and halfway up the sides of pan. Bake for approximately 15 minutes or until lightly golden brown. (If crust bubbles during cooking process, poke down with fork or skewer. You may have to do several times.)

To Assemble:
Sprinkle ½ cup cheddar cheese over crust. Pour half of the vegetables over top. Sprinkle another ½ cup cheddar cheese over vegetables. Pour in remaining vegetables and finish with ½ cup cheddar cheese and two tablespoons of Parmesan.