Roasted Vegetable Pie Recipe

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Roasted Vegetable Pie
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Ingredients:

Directions:

  1. Heat oven to 400°F.
  2. On lightly floured surface, roll pastry into a 16-inch square. Press into bottom and up sides of a 9-inch springform pan. Fold over edges; flute if desired.
  3. With fork, randomly prick sides and bottom of pastry. Blind bake 15 minutes.
  4. Meanwhile, place zucchini/squash and peppers in single layers on baking sheets; brush with olive oil and season with salt and pepper.
  5. Bake pastry and vegetables on separate racks 10 minutes or until pastry is a golden and veggies are tender.
  6. Brush pastry with one-quarter of garlic cheese spread. Layer with one-quarter of the veggies. Repeat layering, ending with the veggies.
  7. Bake 15 minutes more. Let stand 10 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 111.3 Kcal (466 kJ)
Calories from fat 83.36 Kcal
% Daily Value*
Total Fat 9.26g 14%
Sodium 16.79mg 1%
Potassium 137.37mg 3%
Total Carbs 5.97g 2%
Sugars 1.28g 5%
Dietary Fiber 0.91g 4%
Protein 1.29g 3%
Vitamin C 43.4mg 72%
Iron 0.4mg 2%
Calcium 11.7mg 1%
Amount Per 100 g
Calories 190.13 Kcal (796 kJ)
Calories from fat 142.4 Kcal
% Daily Value*
Total Fat 15.82g 14%
Sodium 28.69mg 1%
Potassium 234.67mg 3%
Total Carbs 10.2g 2%
Sugars 2.19g 5%
Dietary Fiber 1.55g 4%
Protein 2.21g 3%
Vitamin C 74.1mg 72%
Iron 0.6mg 2%
Calcium 20mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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