Roasted-Vegetable Potpie with Feta

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 1 tablespoon balsamic vinegar 
• 2 cups pieces bell pepper red (1-inch)
• 2 cups pieces bell pepper yellow (1-inch)
• 0.1 teaspoon pepper black
• 2 cups carrots sliced ()
• 1 teaspoon cider vinegar 
• 0.5 teaspoon rosemary dried
• 1 large egg white lightly beaten
• 6 cups eggplant cubed peeled (1-inch) ()
• 0.3 cup less-sodium chicken broth fat-free
• 2 ounces feta cheese crumbled finely
• 1 cup flour all-purpose
• 0.3 cup basil fresh thinly sliced
• 1 large garlic clove minced
• 0.3 cup buttermilk low-fat
• 4  plum tomatoes halved lengthwise
• 10 inch portabello mushrooms ( 2 large)
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1.5 teaspoons sesame seed 
• 2 tablespoons stick margarine cooled melted
• 1 large vidalia sweet cut into 8 wedges
• 2 cups zucchini cubed (1-inch)

Equipment

• bowl
• frying pan
• oven
• knife
• plastic wrap
• baking pan
• measuring cup

Directions

1. Preheat oven to 45
2. To prepare roasted vegetables, combine first 6 ingredients in a large bowl.
3. Place on a jelly-roll pan coated with cooking spray.
4. Bake at 450 for 40 minutes, stirring once.
5. Add mushrooms, tomatoes, and garlic; bake an additional 30 minutes or until vegetables are tender.
6. Remove roasted vegetables from oven. Reduce oven temperature to 40
7. To prepare buttermilk pastry, lightly spoon flour into a dry measuring cup; level with a knife.
8. Combine flour, baking powder, and salt in a small bowl.
9. Add buttermilk, butter, and vinegar; toss with a fork until moist. Gently press mixture into a 6 x 4-inch rectangle on heavy-duty plastic wrap; cover with additional plastic wrap.
10. Roll dough, still covered, into a 12 x 7-inch rectangle; freeze 10 minutes.
11. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable.
12. Combine roasted vegetables, feta, and next 6 ingredients (feta through black pepper) in an 11 x 7-inch baking dish coated with cooking spray. Fit dough over filling.
13. Remove top sheet of plastic wrap.
14. Brush with egg white; sprinkle with sesame seeds.
15. Cut 6 slits in top of dough to allow steam to escape.
16. Bake at 400 for 35 minutes or until the potpie is golden brown and bubbly around the edges.
17. Let stand 10 minutes.