Roasted Vegetable-Cheese Pie

Ingredients

• 1 teaspoon basil dried
• 2 large egg whites lightly beaten
• 1 cup fennel bulb thinly sliced ( 1 small bulb)
• 2 ounces fontina divided
• 2  garlic cloves crushed
• 2 cups jasmine long-grain cooked
• 0.3 cup kalamata olives pitted chopped
• 1 teaspoon olive oil 
• 1 cup onion thinly sliced
• 1 teaspoon oregano dried
• 0.3 cup parmesan cheese grated
• 0.3 teaspoon salt 
• 1  tomatoes sliced
• 1.5 cups baby squash yellow sliced
• 1.5 cups zucchini sliced

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 40
2. Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray.
3. Bake at 400 for 10 minutes.
4. Remove from oven. Increase oven temperature to 45
5. Combine zucchini and next 8 ingredients (zucchini through garlic) in a medium bowl; stir to coat.
6. Place vegetable mixture on a baking sheet coated with cooking spray.
7. Bake at 450 for 15 minutes or until vegetables are tender.
8. Remove vegetable mixture from oven.
9. Add olives and tomato; toss gently.
10. Reduce oven temperature to 37
11. Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture.
12. Sprinkle with 1/4 cup fontina cheese.
13. Bake at 375 for 30 minutes.