Roasted vegetable pie

Name: Roasted vegetable pie
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 6
Cuisine: En
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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Easy

1 h 55 m

Preparation

Preparation40 min

Cook time1 h 15 m

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.