Roasted Vegetable-cheese Pie

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 2 cups cooked jasmine rice or 2 cups cooked basmati rice or 2 cups long-grain rice
• 2 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 onion
• 1 cup thinly sliced fennel bulb
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 2 garlic cloves, crushed
• 1/4 cup chopped pitted kalamata olive
• 1 tomato, sliced
• 1/2 cup fontina cheese, divided

Recipe

• 1 preheat oven to 400°.
• 2 combine first three ingredients. press evenly into a 9-inch pie plate coated with cooking spray. bake at 400° for 10 minutes.
• 3 remove from oven. increase oven temperature to 450°.
• 4 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 for 15 minutes or until vegetables are tender.
• 5 remove vegetable mixture from oven. add olives and tomato; toss gently.
• 6 reduce oven temperature to 375°.
• 7 sprinkle 1/4 cup fontina cheese over rice crust. top with vegetable mixture. sprinkle with 1/4 cup fontina cheese. bake for 30 minutes.