Roasted-Vegetable Potpie with Feta

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

This potpie can be a light entrée or an impressive side dish. Prepare the crust while the vegetables are roasting.

Ingredients:

6 cups (1-inch) cubed peeled eggplant (about 1 1/4 pounds)

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 teaspoon baking powder

1/4 teaspoon salt

1/4 cup low-fat buttermilk

2 tablespoons butter or stick margarine, melted and cooled

1 teaspoon cider vinegar

remaining ingredients

1/2 cup (2 ounces) finely crumbled feta cheese

1/3 cup thinly sliced fresh basil

1/4 cup fat-free, less-sodium chicken broth

1 tablespoon balsamic vinegar

1/2 teaspoon dried rosemary

1/2 teaspoon salt

1/8 teaspoon black pepper

1 large egg white, lightly beaten

1 1/2 teaspoons sesame seeds

Directions:

1. Preheat oven to 450°.
2. 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°.
3. 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.
4. 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.
5. Bake at 400° for 35 minutes or until the potpie is golden brown and bubbly around the edges. Let stand 10 minutes.

By RecipeOfHealth.com