4 cups cauliflower florets
1 small butternut squash, peeled, cut into 1-inch cubes
2 medium parsnips, peeled, cut into 1-inch pieces
1 cup baby carrots
1 sweet red pepper, cut into 1-inch pieces
2 tbsp. olive oil
1/2 tsp. each, salt & pepper
1 cup vegetable broth
1 tbsp. cornstarch
3/4 tsp. dried thyme
3/4 tsp. dried oregano
2 tbsp. plain breadcrumbs
1 pkg. refrigerated pie crusts
2 tbsp. grated Parmesan cheese
1 egg beaten with 1 tbsp. water

Heat oven to 450°F.

Coat a large baking pan with cooking spray. In a large bowl, add cauliflower, squash, parsnips, carrots, and pepper. Toss with olive oil and 1/4 teaspoon each of salt and pepper. Spread out on baking pan in single layer.

Bake for 30 minutes, stirring halfway through the cooking time.

Place the broth in a medium-sized saucepan. Stir in cornstarch. Bring to boil. Lower heat, simmer for 1 minute, until thickened. Stir in thyme, oregano and remaining salt and pepper.

In a large bowl, gently toss roasted veggies, breadcrumbs and sauce. Fit 1 of the pie crusts into a deep-dish 9-inch pie plate. Sprinkle 1 tablespoon of grated cheese onto bottom of crust. Spoon in veggie mix.

Sprinkle with remaining 1 tablespoon of grated cheese. Place second pie crust on top, crimp. Pierce a few times to vent. Brush with egg-water mix.

Bake for 15 minutes. Lower heat to 425°F and bake for 30 minutes. Remove from oven and allow to cool for 10 minutes before slicing.

This is a very filling, very nutritious dish. The roasted veggies give it the rich, homey taste.

Worth the time to make!

Submitted by: Sherry Monfils