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Ingredients

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Directions

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  • Heat oven to 450 degrees F. Coat a large baking pan with nonstick cooking spray.

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  • 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.

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  • 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.

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  • 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.

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  • 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

360 calories; total fat 18g; saturated fat 6g; polyunsaturated fat 2g; monounsaturated fat 8g; cholesterol 24mg; sodium 534mg; potassium 580mg; carbohydrates 46g; fiber 5g; sugar 5g; protein 5g; trans fatty acidg; vitamin a 9184IU; vitamin c 59mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 89mcg; vitamin b12mcg; calcium 81mg; iron 2mg.

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