Fresh from the Farmstand: Recipes to Make the Most of Everyone's Favorite Fruits & Veggies From Apples to Zucchini, and Other Fresh Picked Farmers' Market Treats (Everyday Cookbook Collection)
Enjoy this recipe fromFresh from the Farmstand(M217).  Hearty Vegetable Pot Pie 1 head cauliflower, cut into flowerets1 butternut squash, peeled and cut into 1-inch cubes2 parsnips, peeled and cut into 1-inch pieces1 c. baby carrots1 red pepper, cut into 1-inch pieces2 T. olive oilsalt and pepper to taste1 c. vegetable broth1 T. cornstarch2 T. dry bread crumbs2 t. fresh thyme, snipped2 t. fresh oregano, snipped2*9-inch deep-dish pie crusts2 T. grated Parmesan cheese, divided1 egg, beaten1 T. water  In a large bowl, combine vegetables, oil, salt and pepper; toss to mix. Spread on a lightly oiled 15"x10" jelly-roll pan. Bake, uncovered, at 450 degrees for 30 minutes, stirring halfway through. In a small saucepan over medium heat, stir together broth and cornstarch; bring to a boil. Reduce heat; cook and stir for one minute, until thickened. Return vegetables to bowl; toss gently with broth mixture, bread crumbs and herbs. Place one crust in a 9" deep-dish pie plate. Sprinkle crust with one tablespoon cheese; spoon in vegetable mixture. Sprinkle with remaining cheese. Add remaining crust; crimp edges and vent with a knife. Whisk egg and water together; brush over crust. Bake at 450 degrees for 15 minutes. Reduce heat to 425 degrees; bake an additional 30 minutes, until golden. Let stand for 10 minutes before slicing. Makes 6 servings.