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    You are in: Home / Recipes / Roasted Vegetable-Cheese Pie Recipe
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    Roasted Vegetable-Cheese Pie

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on August 05, 2007

      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.

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    • on March 20, 2007

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

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    • on January 20, 2007

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

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    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%

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