Name: Roasted Vegetable-Cheese Pie
Yield: 6 servings
Ingredients: 2 cups cooked jasmine, basmati, or long-grain rice; 2 large egg whites, lightly beaten; ¼ cup grated Parmesan cheese; Cooking spray; 1 ½ cups sliced zucchini; 1 ½ 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; ¼ teaspoon salt; 2 garlic cloves, crushed; ¼ cup chopped pitted kalamata olives; 1 tomato, sliced; ½ cup (2 ounces) fontina cheese, divided

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brushjl

09/04/2018

This was very tasty and easy on the eyes. I really enjoyed the rice crust. It was even better the next day.

drm0426

04/12/2013

Yummmmm.

fit4youffy

12/01/2011

I think this was very good. I cooked the rice crust 15' though to make it a little crunchier in the end. I also added small red beans for some protein. Next time I might add some fresh herbs but overall I thought this had a lot of flavor and was a great way to eat veggies. My 16 year old thought it was delicious and different!

Ltoeat

01/26/2009

It was okay. It's a good way to entice people to eat more vegetables and it looks good in a pie dish. The rice crust did not add to the dish.

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Roasted Vegetable-Cheese Pie

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