Roasted Vegetable Cheese Pie


  • 2 cups cooked jasmine, basmati, or long-grain rice
  • 2 large egg whites, lightly beaten
  • 1/4 cup grated Parmesan cheese
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  • Cooking spray
  • 1 1/2 cups sliced zucchini
  • 1 1/2 cups sliced yellow squash
  • 1 cup thinly sliced onion
  • 1 cup thinly sliced fennel bulb (about 1 small bulb)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 2 garlic cloves, crushed
  • 1/4 cup chopped pitted kalamata olives
  • 1 tomato, sliced
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  • 1/2 cup (2 ounces) fontina cheese, divided


  1. Preheat oven to 400 degrees
  2. Combine rice, 2 large egg whites, and 1/4 cup parmesan cheese.  Press evenly into a 9-in. pie plate coated in cooking spray.  Bake for 10 minutes and remove from oven
  3. Combine squash, onion, fennel bulb, basil, oregano, olive oil, salt, and garlic in a medium bowl and stir.  Bake veggie mixture on a separate baking sheet coated with cooking spray at 450 degrees for 15 minutes, or until tender.  Remove mixture from oven and add olives and tomato.  Toss.
  4. Lower oven temperature to 375.
  5. Sprinkle 1/4 cup fontina cheese over rice crust.  Top with veggie mixture.  Sprinkle with another 1/4 cup of fontina cheese.  Back at 375 degrees for 30 minutes.


Leah Beckett