Roasted Vegetable Pot Pie Recipe

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Roasted Vegetable Pot Pie
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Ingredients:

Directions:

  1. Combine vegetables and Italian dressing, tossing well. Spoon vegetable mixture onto a large baking sheet. Bake at 450° for 20 minutes or until vegetables are lightly browned, stirring once. Remove from oven. Reduce oven temperature to 375°. Combine roasted vegetable mixture, spaghetti sauce, and kidney beans, stirring well. Spoon vegetable mixture into a 13- x 9- x 2-inch baking dish.
  2. Unroll dough onto a work surface; sprinkle dough with fennel seeds. Roll dough to a 14- x 10-inch rectangle; place over vegetable mixture. Bake at 375° for 30 minutes or until lightly browned.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 32.59 Kcal (136 kJ)
Calories from fat 2.57 Kcal
% Daily Value*
Total Fat 0.29g 0%
Cholesterol 0.19mg 0%
Sodium 90.97mg 4%
Potassium 95.41mg 2%
Total Carbs 5.98g 2%
Sugars 0.75g 3%
Dietary Fiber 1.13g 5%
Protein 1.71g 3%
Vitamin C 1.1mg 2%
Iron 0.4mg 2%
Calcium 11.2mg 1%
Amount Per 100 g
Calories 136.36 Kcal (571 kJ)
Calories from fat 10.76 Kcal
% Daily Value*
Total Fat 1.2g 0%
Cholesterol 0.79mg 0%
Sodium 380.62mg 4%
Potassium 399.2mg 2%
Total Carbs 25.02g 2%
Sugars 3.14g 3%
Dietary Fiber 4.71g 5%
Protein 7.14g 3%
Vitamin C 4.6mg 2%
Iron 1.8mg 2%
Calcium 46.9mg 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

  • 0.5
    Points
  • 1
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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