Wednesday, 09 November
Roasted Veggie Pie

Roasted Veggie Pie

1 small onion, diced
2 cloves garlic, minced
1 green bell pepper, diced
1 carrot, sliced
6 large mushrooms, sliced
1 tbs olive oil
Salt and pepper to taste

1/3 c pesto sauce
1/2 c cream cheese

1/3 sliced olives (about half an 8oz can)
2 small tomatoes, seeded and diced
2 veggie patties, cooked and diced (I use Morningstar Farms Garden Vegetable)
1/3 c shredded cheddar cheese
2 pie crusts (yep, I just buy 'em)

One egg
2 tablespoons water

Preheat oven to 350°. Toss onion, garlic, pepper, carrot, mushrooms with olive oil, salt, and pepper. Spread on a greased cookie sheet and bake for 45 minutes. When done, mix with cream cheese and pesto while still warm.

Increase oven temp to 450°. Put bottom pie crust in a 9" ungreased glass pie pan. Load with veggie mixture, pressing lightly to make sure it's distributed evenly. Top with tomatoes, olives, veggie patties, and cheese. Cover with top pie crust. Cut four slits in the pie crust. Wisk the egg and water together to make an egg wash, and brush the top of the pie. Bake for 20 minutes.