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Roasted-Vegetable Potpie with Feta Recipe

Roasted-Vegetable Potpie with Feta Recipe

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Ingredients

Count

Nutrition

197

Calories

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Ingredients:

Serving

6 cups (1-inch) cubed peeled eggplant (about 1 1/4 lb)
2 cups (1-inch) cubed zucchini
2 cups (1-inch) pieces red bell pepper
2 cups (1-inch) pieces yellow bell pepper
2 cups (1/2-inch- thick) sliced carrot
1 large vidalia or other sweet onion, cut into 8 wedges
cooking spray
20 (1/2-inch- thick) slices portobello mushrooms (about 2 large)
4 plum tomatoes , halved lengthwise
1 large garlic clove, minced
1 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/4 cup low-fat buttermilk
2 tbsp butter or stick margarine, melted and cooled
1 tsp cider vinegar
remaining ingredients
1/2 cup (2 oz) finely crumbled feta cheese
1/3 cup thinly sliced fresh basil
1/4 cup fat-free , less-sodium chicken broth
1 tbsp balsamic vinegar
1/2 tsp dried rosemary
1/2 tsp salt
1/8 tsp black pepper
1 large egg white, lightly beaten
1 1/2 tsp sesame seeds

Directions:

Preheat oven to 450°.
To prepare roasted vegetables, combine first 6 ingredients in a large bowl. Place on a jelly-roll pan coated with cooking spray. Bake at 450° for 40 minutes, stirring once. Add mushrooms, tomatoes, and garlic; bake an additional 30 minutes or until vegetables are tender. Remove roasted vegetables from oven. Reduce oven temperature to 400°.
To prepare buttermilk pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a small bowl. Add buttermilk, butter, and vinegar; toss with a fork until moist. Gently press mixture into a 6 x 4-inch rectangle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12 x 7-inch rectangle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable.
Combine roasted vegetables, feta, and next 6 ingredients (feta through black pepper) in an 11 x 7-inch baking dish coated with cooking spray. Fit dough over filling. Remove top sheet of plastic wrap. Brush with egg white; sprinkle with sesame seeds. Cut 6 slits in top of dough to allow steam to escape.
Bake at 400° for 35 minutes or until the potpie is golden brown and bubbly around the edges. Let stand 10 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	196.82 Kcal (824 kJ)
Calories from fat	46.37 Kcal
		% Daily Value*
Total Fat	5.15g	8%
Cholesterol	13.1mg	4%
Sodium	379.92mg	16%
Potassium	592.29mg	13%
Total Carbs	31.14g	10%
Sugars	10.26g	41%
Dietary Fiber	5.69g	23%
Protein	6.36g	13%
Vitamin C	89.8mg	150%
Vitamin A	2.2mg	74%
Iron	34.3mg	190%
Calcium	84.3mg	8%

Amount Per 100 g
Calories	61.64 Kcal (258 kJ)
Calories from fat	14.52 Kcal
		% Daily Value*
Total Fat	1.61g	8%
Cholesterol	4.1mg	4%
Sodium	118.99mg	16%
Potassium	185.5mg	13%
Total Carbs	9.75g	10%
Sugars	3.21g	41%
Dietary Fiber	1.78g	23%
Protein	1.99g	13%
Vitamin C	28.1mg	150%
Vitamin A	0.7mg	74%
Iron	10.7mg	190%
Calcium	26.4mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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