Roasted Vegetable Pie

1 small cauliflower, cut into florets

1 small butternut squash, peeled and diced

2 medium parsnips peeled and cut

1 cup baby carrots

1 sweet red pepper, cut into 1-inch pieces

2 Tbs olive oil

1/2 tsp salt

1/2 tsp black pepper

1 cup vegetable both

1 Tbs cornstarch

3/4 tsp dried thyme

3/4 tsp dried oregano

2 Tbs bread crumbs

1 pkg refregerated rolled piecrusts 

2 Tbs parmesan cheese, grated

1 egg beaten with 1 Tbs of water

** Heat oven to 450 degrees.  Coat a large baking pan with nonstick cooking spray.

**In a large bowl, add cauliflower, squash, parsnips, carrots, and pepper.  Toss with olive oil and 1/4 tsp each of salt and pepper.  Spread out on the baking pan in a single layer.  Bake at 450 degrees for 30 minutes, stirring halfway.

** Meanwhile place the broth in a medium-size saucepan and stir in the cornstarch.  Bring to a boil lower heat and simmer 1 minute until thickened.  Stir in the thyme, oregano and remaining salt and pepper.  In a large bowl, gently toss roasted vegetables, bread crumbs and sauce.

**Fit one of the piecrusts into deep-dish 9-inch pie plate.  Sprinkle 1 Tbs of cheese over the bottom.  Spoon in vegetable mixture and sprinkle on the remaining cheese.  Place the second piecrust on top and crimp crusts together.  Pierce a few times with a paring knife to vent.  Brush lightly with the egg-water mixture.

**Bake at 450 degrees for 15 minutes.  Lower heat to 425 degrees and bake for an additional 30 minutes.  Remove from oven and allow to cool slightly before slicing.

ENJOY!!:)