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Roasted Vegetable-Cheese Pie

Roasted Vegetable-Cheese Pie
Roasted Vegetable-Cheese Pie requires around 45 minutes from start to finish. This recipe serves 6. One portion of this dish contains around 11g of protein, 6g of fat, and a total of 329 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. If you have garlic cloves, salt, onion, and a few other ingredients on hand, you can make it.

Instructions

1
Preheat oven to 40
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OvenOven
2
Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray.
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Cooking SprayCooking Spray
3
Bake at 400 for 10 minutes.
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4
Remove from oven. Increase oven temperature to 45
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5
Combine zucchini and next 8 ingredients (zucchini through garlic) in a medium bowl; stir to coat.
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ZucchiniZucchini
GarlicGarlic
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6
Place vegetable mixture on a baking sheet coated with cooking spray.
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Cooking SprayCooking Spray
VegetableVegetable
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Baking SheetBaking Sheet
7
Bake at 450 for 15 minutes or until vegetables are tender.
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VegetableVegetable
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OvenOven
8
Remove vegetable mixture from oven.
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VegetableVegetable
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9
Add olives and tomato; toss gently.
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OlivesOlives
TomatoTomato
10
Reduce oven temperature to 37
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OvenOven
11
Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture.
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Fontina CheeseFontina Cheese
VegetableVegetable
CrustCrust
RiceRice
12
Sprinkle with 1/4 cup fontina cheese.
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Fontina CheeseFontina Cheese
13
Bake at 375 for 30 minutes.
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OvenOven
DifficultyHard
Ready In45 m.
Servings6
Health Score18
Gluten Free
DietsGluten Free
Dish TypesSide Dish
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