Roasted Vegetable-Cheese Pie

Yield: 6 servings
Source: Cooking Light Magazine: January 1998
CL Comments: Although any kind of rice will do, we suggest the aromatic jasmine or basmati varieties.
Comments from an AL Kitchen: Delicious! I added crushed garlic to the rice mixture for the crust. If you use a mandoline to slice the veggies it greatly cuts down on prep time. I'm already looking forward to the leftovers!

INGREDIENTS:

2 cups cooked jasmine, basmati, 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 onion
1 cup thinly sliced fennel bulb (about 1 small 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 olives
1 tomato, sliced
1/2 cup (2 ounces) fontina cheese, divided

INSTRUCTIONS:

  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. 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.

NUTRITIONAL INFO:

H.U: 4 per serving
CALORIES 174 (34% from fat); FAT 6.6g (satfat 2.4g, monofat 3.3g, polyfat 0.6g); PROTEIN 6g; CARBOHYDRATE 16.1g; FIBER 1.5g; CHOLESTEROL 10mg; IRON 1.5mg; SODIUM 175mg; CALCIUM 73mg;

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