Roasted vegetable pie vote now PreviousNext OtherEasy1 h 55 m Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe Ingredients 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 View the directions