I decided to try an easy recipe from the Betty Crocker website for Impossibly Easy Vegetable Pie because I had a packet of biscuit mix to use up as well as a container of mixed vegetable that needed to be cooked before they went bad. I modified the original recipe by substituting roasted vegetables for boiled broccoli, and I think that my version is probably tastier than the original! Check out the Betty Crocker link for other variations on this pie, and if you feel the need you could even add meat for more protein. If you are looking for a fast and easy meal idea, this dish is a great option.
Impossible Vegetable Pie
3 C. roasted mixed vegetables (see Note)
1 C. (4 oz.) shredded Cheddar cheese (I used a Mexican cheese blend)
1/2 C. biscuit mix
1 C. milk (I used almond milk)
1/2 tsp. salt
1/4 tsp. pepper (optional)
Stir together the roasted vegetables and cheese. Pour into a pie plate that has been lightly coated with cooking oil spray.
Stir together the remaining ingredients until blended. Pour the batter into the pie plate, spreading to completely cover the vegetable mixture.
Bake at 400 degrees for 35-45 minutes or until golden brown and a knife inserted into the center comes out clean. Cool for 5 minutes before slicing. Serves 6.
Note: I buy a 2 1/4 lb. package of sliced mixed fresh vegetables (mushrooms, onions, summer squash, and bell peppers) from our local Alberstons and roast them in 1-2 T. olive oil for about 35 minutes, but you can use any vegetable(s) you prefer prepared any way you like in this recipe.
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