Roasted Vegetable Cheese Pie Recipes

Steps:

• Preheat oven to 400°.
• 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°.
• 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 for 15 minutes or until vegetables are tender.
• Remove vegetable mixture from oven. Add olives and tomato; toss gently.
• Reduce oven temperature to 375°.
• Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake for 30 minutes.

Steps:

• 1. Preheat oven to 450 F. Cut squash, peppers, and onion into bite-size pieces. Place in a large mixing bowl and coat well with Italian salad dressing (more or less to taste). Turn out onto a large cookie sheet or flat baking tray. Bake uncovered in preheated oven for 15-20 minutes until tender. Stir halfway through baking. When done, take out and set aside.
• 2. Cut the butternut squash into bite-size pieces; place on cookie sheet. Drizzle with honey and olive oil, coating well. Place in oven when squash, peppers, and onion mixture is done. Cook for 15 minutes until tender. Remove from oven and mix with other vegetables in a large bowl.
• 3. Reduce oven temperature to 375 F. In a large bowl, mix softened Boursin with cream cheese until smooth. Unfold the pie crust and place one in a large pie pan, spread 1/2 the cheese mixture onto the bottom pie crust.
• 4. Place the vegetable over the cheese mixture. Take the remaining cheese mixture and drop spoonfuls onto the top of the vegetable, making sure to distribute over all the vegetables.
• 5. Top with second pie crust. Crimp edges and put 6 cuts into the crust (to vent).
• 6. Place in the middle of the oven and bake for 40 - 45 minutes until the crust is golden.
• 7. Let stand for 10 minutes. Cut into wedges and serve warm.

Steps:

• 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.