Roasted Vegetable-Cheese Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Although any kind of rice will do, we suggest the aromatic jasmine or basmati varieties. Ingredients:
2 cups cooked jasmine, basmati, or long-grain rice |
2 large 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 (about 1 small 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 olives |
1 tomato, sliced |
1/2 cup (2 ounces) 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. Remove from oven. Increase oven temperature to 450°.
3. 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 at 450° for 15 minutes or until vegetables are tender. Remove vegetable mixture from oven. Add olives and tomato; toss gently.
4. Reduce oven temperature to 375°.
5. Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake at 375° for 30 minutes.
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