Best 4 Roasted Vegetable And Boursin Pie Recipes

Roasted vegetable and boursin pie is a delectable savory pastry dish that combines the vibrant flavors of roasted vegetables with the creamy richness of boursin cheese. This versatile dish can be enjoyed as a main course or a side dish and is perfect for a variety of occasions, from casual gatherings to elegant dinner parties. The combination of roasted vegetables and boursin cheese creates a symphony of flavors and textures that is sure to impress your taste buds. With a crispy crust, tender vegetables, and a creamy, cheesy filling, this recipe is a true culinary delight that will leave you wanting more.

Here are our top 4 tried and tested recipes!

SHEET PAN ROASTED VEGETABLES

Sheet Pan Roasted Vegetables image

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Provided by JRCROSBY31

Categories Side Dish Vegetables Tomatoes

Time 2h

Yield 24

Number Of Ingredients 16

Ingredients

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
Preheat oven to 400 degrees F (200 degrees C).
On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g

ROASTED VEGETABLE-CHEESE PIE

Roasted Vegetable-Cheese Pie image

Make and share this Roasted Vegetable-Cheese Pie recipe from Food.com.

Provided by Vino Girl

Categories Savory Pies

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 cups cooked basmati rice or 2 cups long-grain rice
2 egg whites, lightly beaten
1/4 cup grated parmesan cheese
cooking spray
1 1/2 cups sliced zucchini
1 1/2 cups sliced yellow squash
1 cup thinly sliced onion
1 cup thinly sliced fennel bulb
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon olive oil
1/4 teaspoon salt
2 garlic cloves, crushed
1/4 cup chopped pitted kalamata olive
1 tomatoes, sliced
1/2 cup Fontina cheese, divided

Steps:

Preheat oven to 400°.
Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400° for 10 minutes.
Remove from oven. Increase oven temperature to 450°.
Combine zucchini and next 8 ingredients (zucchini through garlic) in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake for 15 minutes or until vegetables are tender.
Remove vegetable mixture from oven. Add olives and tomato; toss gently.
Reduce oven temperature to 375°.
Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake for 30 minutes.

Nutrition Facts : Calories 159.6, Fat 5.7, SaturatedFat 2.7, Cholesterol 14.1, Sodium 318.4, Carbohydrate 20.1, Fiber 2.6, Sugar 3.1, Protein 7.8

ROASTED VEGETABLE PIE

Roasted Vegetable Pie image

Layers of puffed pastry with squash and or zucchini, cheese, peppers. This tastes great, I got it out of a magazine.

Provided by Dezzy

Categories Savory Pies

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 sheet frozen puff pastry, thawed
9 zucchini or 9 yellow squash, thinly sliced lengthwise
2 red peppers, cut into 1 inch strips
1/4 cup olive oil
1 (6 1/2 ounce) package garlic & herb spreadable cheese

Steps:

Heat oven to 400°F.
On lightly floured surface, roll pastry into a 16-inch square. Press into bottom and up sides of a 9-inch springform pan. Fold over edges; flute if desired.
With fork, randomly prick sides and bottom of pastry. Blind bake 15 minutes.
Meanwhile, place zucchini/squash and peppers in single layers on baking sheets; brush with olive oil and season with salt and pepper.
Bake pastry and vegetables on separate racks 10 minutes or until pastry is a golden and veggies are tender.
Brush pastry with one-quarter of garlic cheese spread. Layer with one-quarter of the veggies. Repeat layering, ending with the veggies.
Bake 15 minutes more. Let stand 10 minutes before serving.

Nutrition Facts : Calories 271.6, Fat 18.9, SaturatedFat 4, Sodium 99.1, Carbohydrate 23, Fiber 3.5, Sugar 5.3, Protein 5.2

ROASTED VEGETABLE AND BOURSIN PIE

Roasted Vegetable and Boursin Pie image

A fresh approach to pot pie! The Boursin cheese and veggies are absolutely scrumptious. This would be lovely served in a puff pastry shell as well. Your biggest meat lover won't miss the meat in this vegetarian dinner.

Provided by Shirley Schiavone @InformaticsRN

Categories Vegetables

Number Of Ingredients 11

Ingredients

2 medium squash, fresh (green or yellow)
2 medium red bell peppers
2 medium green bell peppers
1 medium onion
1 package(s) butternut squash
1 package(s) refrigerated pie crusts (room temperature)
5 ounce(s) Boursin cheese, garlic & herb (room temperature)
4 ounce(s) cream cheese (room temperature)
- Italian salad dressing
- olive oil, extra virgin
- honey

Steps:

Preheat oven to 450 F. Cut squash, peppers, and onion into bite-size pieces. Place in a large mixing bowl and coat well with Italian salad dressing (more or less to taste). Turn out onto a large cookie sheet or flat baking tray. Bake uncovered in preheated oven for 15-20 minutes until tender. Stir halfway through baking. When done, take out and set aside.
Cut the butternut squash into bite-size pieces; place on cookie sheet. Drizzle with honey and olive oil, coating well. Place in oven when squash, peppers, and onion mixture is done. Cook for 15 minutes until tender. Remove from oven and mix with other vegetables in a large bowl.
Reduce oven temperature to 375 F. In a large bowl, mix softened Boursin with cream cheese until smooth. Unfold the pie crust and place one in a large pie pan, spread 1/2 the cheese mixture onto the bottom pie crust.
Place the vegetable over the cheese mixture. Take the remaining cheese mixture and drop spoonfuls onto the top of the vegetable, making sure to distribute over all the vegetables.
Top with second pie crust. Crimp edges and put 6 cuts into the crust (to vent).
Place in the middle of the oven and bake for 40 - 45 minutes until the crust is golden.
Let stand for 10 minutes. Cut into wedges and serve warm.

Tips:

Choose fresh, seasonal vegetables: This will ensure that your pie is packed with flavor and nutrients.
Roast the vegetables before adding them to the pie: This will caramelize the vegetables and give them a slightly smoky flavor.
Use a good quality Boursin cheese: This will make a big difference in the overall flavor of the pie.
Don't overfill the pie crust: Otherwise, the filling will bubble over and make a mess.
Bake the pie until the crust is golden brown and the filling is bubbly: This should take about 30-35 minutes.
Let the pie cool slightly before slicing and serving: This will allow the filling to set and make it easier to slice.

Conclusion:

This roasted vegetable and Boursin pie is a delicious and easy-to-make dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a tasty and satisfying meal, give this pie a try. You won't be disappointed!