Recipe(tried): RisaG's Impossible Garden Vegetable Pie

This recipe is light, elegant & relatively easy. It is one of those treasures posted by our friend RisaG. I frequently substitute the vegetables for the ones available.

Impossible Garden Vegetable Pie

1/2 cup frozen peas -- thawed
1 cup carrots -- sliced thinly
1/2 cup portobello mushrooms (or whatever mushrooms I have available, including canned ones) -- chopped coarsely
2 cloves garlic
1/2 cup onion -- chopped
1/2 cup green pepper (I prefer using red bell pepper) -- chopped
3/4 cup Bisquick baking mix
2 eggs -- lightly beaten
1 cup soymilk or low fat milk
1 cup cheddar cheese -- shredded
1 tsp salt
1/2 tsp black pepper
1 tsp Mrs Dash Garlic & Herb (I use my favorite ADOBO)

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

NOTE: I use 350 F oven. I never, ever, dare to use a 400 F oven to cook pies or cakes.