Roasted Vegetable Cheese Pie
A vegetable pie with a rice crust. from cooking light
Steps
Preheat oven to 400.
Combine first three ingredients.
Press evenly into a 9-inch pie plate coated with cooking spray.
Bake at 400 for 10 minutes.
Remove from oven.
Increase oven temperature to 450.
Combine zucchini and next 8 ingredients in a medium bowl.
Stir to coat.
Place vegetable mixture on a baking sheet coated with cooking spray.
Bake for 15 minutes or until vegetables are tender.
Remove vegetable mixture from oven.
Add olives and tomato.
Toss gently.
Reduce oven temperature to 375.
Sprinkle 1 / 4 cup fontina cheese over rice crust.
Top with vegetable mixture.
Sprinkle with 1 / 4 cup fontina cheese.
Bake for 30 minutes.
Ingredients
cooked jasmine rice, egg whites, parmesan cheese, cooking spray, zucchini, yellow squash, onion, fennel bulb, dried basil, dried oregano, olive oil, salt, garlic cloves, kalamata olive, tomatoes, fontina cheese