Roasted Vegetable-Cheese Pie

A vegetable pie with a rice crust. From Cooking Light

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 2  cups cooked jasmine rice or 2  cups cooked basmati rice or 2  cups long-grain rice
• 2  egg whites, lightly beaten
• 1⁄4 cup  grated parmesan cheese
•  cooking spray
• 1 1⁄2 cups  sliced zucchini
• 1 1⁄2 cups  sliced  yellow squash
• 1  cup  thinly sliced onion
• 1  cup  thinly sliced fennel bulb
• 1  teaspoon dried basil
• 1  teaspoon dried oregano
• 1  teaspoon olive oil
• 1⁄4 teaspoon salt
• 2  garlic cloves, crushed
• 1⁄4 cup  chopped pitted kalamata olive
• 1  tomatoes, sliced
• 1⁄2 cup Fontina cheese, divided

Directions

1. Preheat oven to 400°.
2. Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400° for 10 minutes.
3. Remove from oven. Increase oven temperature to 450°.
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. Remove vegetable mixture from oven. Add olives and tomato; toss gently.
6. Reduce oven temperature to 375°.
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.