ROASTED VEGETABLE CHEESE PIE

ROASTED VEGETABLE CHEESE PIE image

Yield Yields 6 servings

Number Of Ingredients 16

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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 tsp. dried basil
*1 tsp. dried oregano
*1 tsp. olive oil
*1/4 tsp. salt
*2 garlic cloves, crushed
*1/4 cup chopped pitted kalamata olives
*1 tomato sliced
*1/2 cup (2 oz) fontina cheese, divided

Steps:

Preheat oven to 400 degrees. Cobine first three ingredients. Press evenly into a 9" pie plate coated with cooking spray. Bake at 400 degrees for 10 minutes. Remove from oven. Increase oven temperature to 450 degrees. Combine zucchini and next eight ingredients in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake at 450 degrees for 15 minutes or until vegetables are tender. Remove vegetable mixture from oven. Add olives and tomato; toss gently. Reduce temperature to 375 degrees. Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake for 30 minutes.

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