Roasted Vegetable-Cheese Pie

From Weight Watchers Down to Earth, this recipe was the whole reason for me buying the cookbook. Veggie pie without a fussy crust. It's a no brainer! I'll post the original and then my version.

2 c. cooked jasmine or basmati rice

1/4 c. grated parmesan cheese

2 large egg whites

cooking spray

1.5 c. sliced zucchini

1.5 c. sliced yellow squash

1 c. thinly sliced small fennel bulb

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. olive oil

1/4 tsp. salt

2 garlic cloves, crushed

1 c. sliced tomato

1/4 c. chopped pitted kalamata olives

1/2 c. shredded fontina cheese, divided

Preheat oven to 400.

Combine rice, parmesan, & egg whites in a bowl. Press rice mixture into 9" pie plate coated with cooking spray (I use 9x13 baking dish instead). Bake at 400 for 10 minutes or until mixture is set. Remove from oven and increase temp to 450.

Combine veggies & herbs & salt with olive oil and spread on baking sheet. Bake at 450 for 15 minutes or until tender. Remove from oven and toss with tomatoes & olives. 

Reduce oven temp to 375. Sprinkle half fontina cheese over rice crust; top with vegetable mixture. Sprinkle with remaining cheese. Bake uncovered at 375 for 30 minutes.

My version:

Use whatever vegetables you have on hand, however the fennel is unique enough to make a point to use it. Its anise flavour totally mellows when roasted. I also used one whole egg, didn't have olives, and substituted mozza for fontina only sprinkling the top. Gotta love a versatile recipe!