Roasted vegetable pie

6 servings
40 min
75 min


Number of serving: 6
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


  • 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.


Roasted Vegetable Pie, photo 1
Roasted Vegetable Pie, photo 2


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