Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
Combine cauliflower, squash, parsnips, carrots and bell pepper in a large bowl. Toss with olive oil and 1/4 teaspoon each salt and pepper. Spread out on the prepared pan in a single layer. Bake for 30 minutes, stirring once.
Meanwhile, place the broth in a medium saucepan and stir in the cornstarch. Bring to a boil, lower heat and simmer 1 minute or until thickened. Stir in thyme, oregano and the remaining 1/4 teaspoon each salt and pepper. In a large bowl, gently toss roasted vegetables, breadcrumbs and sauce.
Fit one of the piecrusts into a deep-dish 9-inch pie plate. Sprinkle 1 tablespoon Parmesan over the bottom. Spoon in vegetable mixture and sprinkle with the remaining 1 tablespoon Parmesan. 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 for 15 minutes. Reduce oven temperature to 425°F and bake for an additional 30 minutes. Remove from oven and allow to cool slightly before slicing.