Vegetable Pie, Roasted

By MarieR

Ingredients

• PREP 25 minutes COOK 1 minute BAKE at 450° for 45 minutes; at 425° for 30 minutes
• 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 Vi 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

Details

Servings 6

Preparation

Step 1

O Heat oven to 450°.
Coat a large baking pan with nonstick cooking spray.

O In a large bowl, add cauliflower, squash, parsnips, carrots and pepper. Toss with olive oil and V4 teaspoon each of the salt and pepper. Spread out on the baking pan in a single layer. Bake at 450° for 30 minutes, stirring halfway.
O 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.
0 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.
O Bake at 450° for 15 minutes. Lower heat to 425° and bake for an additional 30 minutes. Remove from oven and allow to cool slightly before slicing.