Zutaten für Roasted Vegetable Cheese Pie
- Cooked Jasmine Rice
- Egg Whites
- ¼ cup grated Parmesan cheese
- Cooking Spray
- 1 medium zucchini (diced)
- Yellow Squash
- Onion
- Fennel Bulb
- Dried Basil
- Dried Oregano
- 1 tbsp olive oil
- ¼ tsp salt
- Garlic Cloves
- Kalamata Olive
- Tomatoes
- ½ cup shredded fontina cheese
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Zubereitung von Roasted Vegetable Cheese Pie
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine 1 ½ cups cooked rice, 1 large egg, and ¼ cup grated Parmesan cheese. Mix well.
- Press the rice mixture evenly into a 9-inch pie plate coated with cooking spray. Bake for 10 minutes at 400°F (200°C).
- While the crust bakes, prepare the vegetables. In a large bowl, combine 1 medium zucchini (diced), ½ cup chopped bell peppers (any color), ½ cup chopped red onion, 1 cup broccoli florets, ½ cup sliced mushrooms, 1 clove garlic (minced), 1 tbsp olive oil, ½ tsp dried oregano, ¼ tsp salt, and ¼ tsp black pepper.
- Stir to coat vegetables evenly.
- Spread the vegetable mixture onto a baking sheet lined with parchment paper or coated with cooking spray. Roast for 15 minutes at 400°F (200°C), or until vegetables are tender-crisp.
- Remove the partially baked rice crust from the oven. Increase oven temperature to 450°F (232°C).
- Add ¼ cup pitted Kalamata olives and ½ cup chopped cherry tomatoes to the roasted vegetables. Toss gently to combine.
- Reduce oven temperature to 375°F (190°C).
- Sprinkle ¼ cup shredded fontina cheese over the rice crust.
- Evenly distribute the roasted vegetable mixture over the cheese layer.
- Sprinkle the remaining ¼ cup shredded fontina cheese over the vegetables.
- Bake for 30 minutes, or until the cheese is melted and bubbly, and the crust is golden brown.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
12g
Fat
13g
Carbs
6g