Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Vegetable-Cheese Pie Recipe
    Lost? Site Map

    Roasted Vegetable-Cheese Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    30 mins

    55 mins

    Vino Girl's Note:

    A vegetable pie with a rice crust. From Cooking Light

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°.
    2. 2
      Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400° for 10 minutes.
    3. 3
      Remove from oven. Increase oven temperature to 450°.
    4. 4
      Combine zucchini and next 8 ingredients (zucchini through garlic) in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake for 15 minutes or until vegetables are tender.
    5. 5
      Remove vegetable mixture from oven. Add olives and tomato; toss gently.
    6. 6
      Reduce oven temperature to 375°.
    7. 7
      Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake for 30 minutes.

    Ratings & Reviews:

    • on August 05, 2007

      35

      This was good although I think the olives might be a bit overpowering for a dish that would be fine with a little less. Out of habit I used brown rice for the crust which worked nicely and added a bit of nuttiness to the dish. I also used halved grape and cherry tomatoes from my wife's garden instead of sliced. In any case, this is a great jumping off point for an endless number of possibilities. Next time I make this, I'll consider removing the olives, upping the salt a bit and adding some eggplant to the mix of veggies.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 20, 2007

      i just wanted to add that this recipe is 4 WW points per serving.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2007

      55

      Fantastic! I just can't figure out what to serve with it. Fennel bulbs and olives make this dish.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Roasted Vegetable-Cheese Pie

    Serving Size: 1 (213 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 159.6
     
    Calories from Fat 51
    32%
    Total Fat 5.7 g
    8%
    Saturated Fat 2.7 g
    13%
    Cholesterol 14.1 mg
    4%
    Sodium 318.4 mg
    13%
    Total Carbohydrate 20.1 g
    6%
    Dietary Fiber 2.6 g
    10%
    Sugars 3.0 g
    12%
    Protein 7.7 g
    15%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites