Roasted-Vegetable Potpie With Feta Recipe

Name: Roasted-Vegetable Potpie With Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted vegetables:; 6 cups (1-inch) cubed peeled eggplant (about 1 1/4 pounds); 2 cups (1-inch) cubed zucchini; 2 cups (1-inch) pieces red bell pepper; 2 cups (1-inch) pieces yellow bell pepper; 2 cups (1/2-inch-thick) sliced carrot; 1 large Vidalia or other sweet onion, cut into 8 wedges; Cooking spray; 20 (1/2-inch-thick) slices portobello mushrooms (about 2 large); 4 plum tomatoes, halved lengthwise; 1 large garlic clove, minced; Buttermilk pastry:; 1 cup all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup low-fat buttermilk; 2 tablespoons butter or stick margarine, melted and cooled; 1 teaspoon cider vinegar; Remaining ingredients:; 1/2 cup (2 ounces) finely crumbled feta cheese; 1/3 cup thinly sliced fresh basil; 1/4 cup fat-free, less-sodium chicken broth; 1 tablespoon balsamic vinegar; 1/2 teaspoon dried rosemary; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1 large egg white, lightly beaten; 1 1/2 teaspoons sesame seeds

Servings: persons

Roasted vegetables:
6 cups (1-inch) cubed peeled eggplant (about 1 1/4 pounds)
2 cups (1-inch) cubed zucchini
2 cups (1-inch) pieces red bell pepper
2 cups (1-inch) pieces yellow bell pepper
2 cups (1/2-inch-thick) sliced carrot
1 large Vidalia or other sweet onion, cut into 8 wedges
Cooking spray
20 (1/2-inch-thick) slices portobello mushrooms (about 2 large)
4 plum tomatoes, halved lengthwise
1 large garlic clove, minced
Buttermilk pastry:
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup low-fat buttermilk
2 tablespoons butter or stick margarine, melted and cooled
1 teaspoon cider vinegar
Remaining ingredients:
1/2 cup (2 ounces) finely crumbled feta cheese
1/3 cup thinly sliced fresh basil
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/8 teaspoon black pepper
1 large egg white, lightly beaten
1 1/2 teaspoons sesame seeds

1
Preheat oven to 450u00b0.
2
To prepare roasted vegetables, combine first 6 ingredients in a large bowl. Place on a jelly-roll pan coated with cooking spray. Bake at 450u00b0 for 40 minutes, stirring once. Add mushrooms, tomatoes, and garlic; bake an additional 30 minutes or until vegetables are tender. Remove roasted vegetables from oven. Reduce oven temperature to 400u00b0.
3
To prepare buttermilk pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a small bowl. 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. Roll dough, still covered, into a 12 x 7-inch rectangle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable.
4
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. Remove top sheet of plastic wrap. Brush with egg white; sprinkle with sesame seeds. Cut 6 slits in top of dough to allow steam to escape.
5
Bake at 400u00b0 for 35 minutes or until the potpie is golden brown and bubbly around the edges. Let stand 10 minutes.

805

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Roasted vegetables:, 6 cups (1-inch) cubed peeled eggplant (about 1 1/4 pounds), 2 cups (1-inch) cubed zucchini, 2 cups (1-inch) pieces red bell pepper, and more.

Yes, Roasted-Vegetable Potpie With Feta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted-Vegetable Potpie With Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions