Recipe: Impossible Garden Vegetable Pie

Impossible Garden Vegetable Pie

1/2 cup frozen peas, thawed
1 cup carrots, sliced thinly
1/2 cup portobello mushrooms, chopped coarsely
2 cloves garlic
1/2 cup onion, chopped
1/2 cup green pepper, chopped
3/4 cup Bisquick reduced fat baking mix
2 eggs, -- lightly beaten
1 cup soymilk or low fat milk
1 cup reduced fat cheddar cheese, shredded
1 tsp salt
1/2 tsp black pepper
1 tsp Mrs Dash Garlic & Herb

Preheat oven to 400F. Lightly grease a pie pan.

Heat some salted water to boiling. Add carrots and peas and boil for 4 minutes. Drain well. Place vegetables in prepared pie pan.

Heat a nonstick pan over medium-high heat. When hot, add garlic and mushrooms and saute until softer and garlic is lightly browned. Add mushrooms, green pepper and onion to vegetable mixture. Combine.

In a small bowl, combine Bisquick, soymilk and eggs and whisk until well combined.

Add salt, pepper and Mrs Dash Garlic & Herb seasoning blend. Mix well. Add cheese and combine. Pour Bisquick mixture over vegetable mixture in pan.

Put in 400F oven for 35 minutes until nice and brown and bubbly and knife inserted in center comes out clean. Let stand 5 minutes before cutting.