Thursday, February 25, 2010

Eat Your Veggies

I'm always trying to find ways to sneak more veggies into our meals.

(I found out carrot cupcakes aren't the best way...)

So I came across this recipe for Roasted Vegetable Pie from Family Circle.

I like pie.

And I DO really like vegetables too.  

I've made it twice now and both results have been scrumptious.

So go ahead and grab some veggies.

You will need:

  • 1  small cauliflower, cut into florets, about 4 cups 
  • 1  small butternut squash, peeled and cut into 1-inch pieces
  • 2  medium parsnips, peeled and cut into 1/2-inch pieces
  • 1  cup baby carrots
  • 1  sweet red pepper, cut into 1-inch pieces
  • 2  tablespoons olive oil
  • 1/2  teaspoon salt
  • 1/2  teaspoon black pepper
  • 1  cup vegetable broth
  • 1  tablespoon cornstarch
  • 3/4  teaspoon dried thyme
  • 3/4  teaspoon dried oregano
  • 2  tablespoons plain bread crumbs
  • 1  package (15 ounces) refrigerated rolled piecrusts
  • 2  tablespoons grated Parmesan cheese
  • 1  egg beaten with 1 tablespoon water

I used broccoli instead of cauliflower since that is what the hubby prefers.
  Also, I'm not exact nor selective on adding the veggies, just whatever looks good... sounds good... have available in the fridge... is what goes in my pie.  
I put a full teaspoon of both dried thyme and dried oregano for more flavor.
If you like more filling, I use about a cup of bread crumbs.
AND of course I use more cheese... 


1. Heat oven to 450 degrees F. Coat a large baking pan with nonstick cooking spray.
2. In a large bowl, add cauliflower, squash, parsnips, carrots and pepper. Toss with olive oil and 1/4 teaspoon each of the salt and pepper. Spread out on the baking pan in a single layer. Bake at 450 degrees F for 30 minutes, stirring halfway.
3. Meanwhile, place the broth in a medium-size saucepan and stir in the cornstarch. Bring to a boil, lower heat and simmer 1 minute until thickened. Stir in the thyme, oregano and remaining salt and pepper. In a large bowl, gently toss roasted vegetables, bread crumbs and sauce.
4. Fit one of the piecrusts into a deep-dish 9-inch pie plate. Sprinkle 1 tablespoon of the cheese over the bottom. Spoon in vegetable mixture and sprinkle with remaining 1 tablespoon cheese. Place the second piecrust on top and crimp crusts together. Pierce a few times with a paring knife to vent. Brush lightly with the egg-water mixture.
5. Bake at 450 degrees F for 15 minutes. Lower heat to 425 degrees F and bake for an additional 30 minutes. Remove from oven and allow to cool slightly before slicing.

Finally, make sure you have a glass of this:

Bon Appetit!

“The way to a man's heart is through his stomach.”
~ Fanny Fern

1 comment:

Anonymous said...

It looks pretty good, but we know how I feel about vegetables. But I do love your new Crate and Barrel bowl in the background. It is beautiful. LC