Roasted vegetable pie

Ingredients

• 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

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Preparation

• Heat oven to 450 degrees F. Coat a large baking pan with nonstick cooking spray.
• 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.
• 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.
• 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
  
• 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.

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