Roasted Vegetable-Cheese Pie

Submitted by Vino Girl

"A vegetable pie with a rice crust. From Cooking Light"

 

• Ready In: 1hr 25mins
• Ingredients: 16
• Serves: 6

ingredients

• 2 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.

Reviews

[gadgetman0404]

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.

 

[Queenkungfu]

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

 

[kumari_kt]

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