adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted vegetable pie
Roasted vegetable pie
0 Likes
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Ingredients:
  • 600g orange sweet potato (kumara), peeled, cut into large chunks
  • 2 parsnips, peeled, cut into large chunks
  • 3 small red onions, peeled, cut into wedges
  • 18.20 gm olive oil
  • 36.80 gm oil reserved from the sun-dried capsicum
  • Salt & ground black pepper, to taste
  • Olive oil, for greasing
  • 8 eggs
  • 2.50 gm ground cumin 1/3 cup finely chopped fresh coriander
  • 80g (1/3 cup) chopped drained sun-dried capsicum
Instructions:
  • Heat your oven to a toasty 200°C.
  • In a large bowl, mix sweet potato, parsnips, onions, olive oil, and sun-dried capsicum oil until vegetables are evenly coated. Season with salt and pepper to taste.
  • Arrange vegetables in a large roasting pan in a single layer. Roast in a preheated oven at 400°F for 25 minutes until tender. Let cool for 10 minutes, then lower oven temperature to 350°F.
  • Brush a 20 x 30cm ceramic ovenproof dish with olive oil and line the base with non-stick baking paper for easy release.
  • In a big mixing bowl, beat the eggs until well mixed. Mix in the roasted vegetables, cumin, coriander, and sun-dried capsicum until fully combined. Transfer the mixture to a greased ovenproof dish. Bake in a preheated oven for 35 minutes, until set and the top is golden. Serve the pie warm or at room temperature.

Similar Recipes