Rebecca's roasted vegetable and rice pie
8
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
This veggie rice pie is one of Rebecca's favourite easy meal-prep recipes. It’s a great way to use up all the veggies you have leftover at the end of the week. And it tastes amazing! Freeze single serves for a fast lunch option.
Ingredients
Vegetable mix, non-starchy, fresh
3 cup(s), chopped, (450g), (see tip)
Butternut pumpkin
240 g, (buy 300g pumpkin then peel), cut into 1cm-thick pieces
Garlic infused extra virgin olive oil
2 tsp
Dried herbs
1 tbs, Italian variety
Cooked brown rice
1 cup(s), (170g)
Semi dried tomatoes, not in oil
50 g, drained, chopped
Pitted kalamata olives
10 individual, chopped
Egg(s)
3 medium, lightly beaten
Grated mozzarella
1 cup(s), (120g)
Instructions
1
Preheat oven to 180°C. Line 2 baking trays with baking paper.
2
Spread chopped vegetables over 1 prepared tray and arrange the pumpkin slices in a single layer over the other prepared tray. Drizzle 1 teaspoon oil over vegetables on each tray, then sprinkle evenly with dried herbs and season with salt and pepper. Bake for 30 minutes or until vegetables are tender.
3
Lightly spray a 20 cm round springform tin with oil and line base and side with baking paper. Place on a baking tray. Arrange pumpkin slices in a layer over the base of prepared tin.
4
Transfer roasted chopped vegetables to a large bowl. Add rice, semi-dried tomatoes, olives and eggs and stir to combine. Spoon mixture over pumpkin in tin. Smooth the top and sprinkle with mozzarella. Bake for 20–30 minutes or until golden and set in centre. Serve cut into wedges.
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