Roasted vegetable cheese pie
Keri
6 servings
ingredients
- 2 cups cooked jasmine, basamati or long grain rice
- 2 large egg whites, lightly beaten
- 1/4 cup grated Parmesan cheese
- cooking spray
- 1 1/2 cups sliced zucchini
- 1 1/2 cups sliced yellow squash
- 1 cup thinly sliced onions
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp olive oil
- 1/4 tsp salt
- 2 garlic cloves, crushed
- 1/4 cup chopped pitted kalamata olives (can use black olives)
- 1 tomato, sliced
- 1/2 cup (2 ounces) fontina cheese, divide (can use mozerrella)
directions
- 1
Preheat oven to 400.
- 2
Combine first 3 ingredients. Press evenlty into a 9 inch plate coated with cooking spray. Bake at 400 for 10 minutes. Remove from oven. Increase oven temperature to 450.
- 3
Combine zucchini and next 8 ingredients (zucchini through garlic) in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake at 450 for 15 minutes or until vegetables are tender. Remove vegetable mixture from oven. Add olives and tomato; toss gently.
- 4
Reduce oven temperature to 375.
- 5
Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake at 375 for 30 minutes
Source: Keri
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews