INGREDIENTS
1 cup
Baby carrots
1
Butternut squash, small
1
Cauliflower, cut into florets, about 4 cups, small
3/4 tsp
Oregano, dried
2
Parsnips, medium
3/4 tsp
Thyme, dried
1
Egg beaten with
1 cup
Vegetable broth
1/2 tsp
Black pepper
1 tbsp
Cornstarch
1
Red pepper, sweet
1/2 tsp
Salt
2 tbsp
Olive oil
2 tbsp
Bread crumbs, plain
1
package Rolled piecrusts, refrigerated
2 tbsp
Parmesan cheese, grated