Roasted Vegetable Pie Recipe

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Ingredients:

Serving

1 sheet frozen puff pastry, thawed
9 zucchini or 9 yellow squash , thinly sliced lengthwise
2 red peppers , cut into 1 inch strips
1/4 cup olive oil
1 (6 1/2 oz) package garlic & herb spreadable cheese

Directions:

Heat oven to 400°F.
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.
With fork, randomly prick sides and bottom of pastry. Blind bake 15 minutes.
Meanwhile, place zucchini/squash and peppers in single layers on baking sheets; brush with olive oil and season with salt and pepper.
Bake pastry and vegetables on separate racks 10 minutes or until pastry is a golden and veggies are tender.
Brush pastry with one-quarter of garlic cheese spread. Layer with one-quarter of the veggies. Repeat layering, ending with the veggies.
Bake 15 minutes more. Let stand 10 minutes before serving.

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Nutrition Facts

Per Serving Per 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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