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
DIRECTIONS:
Preheat oven to 450°.
To prepare roasted vegetables, combine first 6 ingredients in a large bowl. Place on a jelly-roll pan coated with cooking spray. Bake at 450° 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 400°.
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.
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.
Bake at 400° for 35 minutes or until the potpie is golden brown and bubbly around the edges. Let stand 10 minutes.
Yield: 6 servings
NUTRITION PER SERVING
CALORIES 234(29% from fat); FAT 7.5g (sat 4.1g,mono 1.8g,poly 0.9g); PROTEIN 8.3g; CHOLESTEROL 19mg; CALCIUM 122mg; SODIUM 517mg; FIBER 6.5g; IRON 3.3mg; CARBOHYDRATE 36.2g
selected by Amy SR
5 comments:
Interesting recipe. While none of the steps were too labor-intensive, the three rounds of oven time made this project a half-day affair. Though the aroma of the roasting veggies was very comforting, my finished product didn't quite justify the time this took.
I was out of town last weekend, so my husband graciously agreed to do the shopping for this project. As a result, we didn't have zucchini, mushrooms, fresh basil, carrots, or all the tomatoes. (I think he had eaten the mushrooms and tomatoes over the week, and the basil sadly wilted.) The mushrooms and basil would have enhanced the flavor in a big way. Also, some of my eggplant and onions burned during the first roast, so I wonder if a shorter cooking time, lower temperature, or more oil might have helped.
Nevertheless, I did like the way the vegetables were seasoned, even with dried basil. (We also added oregano.) Given the saltiness of feta, I did think the broth was unnecessary. Then again, the problem might have been that we doubled the feta in a typical orgy of cheese.
The crust turned an appealing shade of brown, but it didn't add tons to the flavor. I threw in some cornmeal for color and crunch, but its impact was minimal. I wonder how the dish might have fared as a double-crust pie. (I suspect that the bottom would get soggy, but please pipe up if you tried it.)
This review sounds a little whiny, but we actually enjoyed the meal a lot...even if we had to wait until 9:30 to eat it!
I made this recipe twice; once for us and once to bring friends who had a baby. (So I didn't get to eat any of that one.) Just like Miriam, I burnt the veggies for mine, but knew to cook it much less for theirs, and so while I had to dig around to find anything edible, they loved it and asked me for the recipe.
If you haven't made it yet but are planning to, definitely roast the veggies for less time than they say, or cut them in bigger pieces. (I also think I cut mine too small.) Also, like Miriam, I didn't think that the crust added a lot, although I didn't find it to be too much work. It was really thin and not so flaky, but this recipe is from Cooking Light, so I should have expected that.
I also think I would have liked it if the cheese was a little meltier. I might try it with goat cheese, which I think would go well with these flavors.
I think this was a good concept, but not great execution. Oh well. I'd love to hear what others (who didn;'t burn their veggies) thought.
I thought this recipe was really delicious and had a beautiful presentation.
I used yellow squash instead of bell peppers (the supermarket was out this week) and water instead of chicken broth.
Next time, I would definitely like a thicker, more bready crust; will probably use a ready-made dough since this crust was nothing too exciting.
It was sort of a long process but not too labor intensive, despite the chopping. I will be making this again! Thanks!
Whew -- I'm glad to hear that you had a similar problem with the veggies, Amy, and I LOVE the goat cheese suggestion.
I think I might even just roast all the veggies together next time, which is more efficient anyway.
We'll all be eager to hear how the Levenson Thanksgiving dinner rates the recipe!
I made this again with a ready-made crust. I really loved it and expect to make the recipe over and over again. Still haven't put bell pepper in, though.
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