1 cup chopped onions
1/2 cup sliced sweet red peppers
2 cloves garlic, minced
2 cups reduced-sodium vegetable broth or broth made with vegetable flavored broth powder
1 medium baking potato, scrubbed and cubed
2 small zucchini, sliced
1 large carrot, sliced
1 medium parsnip, sliced
1/2 cup fresh or frozen peas
1/2 cup fresh or frozen corn
1/2 teaspoon dried rosemary
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
3 tablespoons all-purpose flour
1/3 cup cold water
2 tablespoons dry white wine (optional) salt
to taste ground black pepper
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons vegetable oil or cold margarine, cut into pieces
4 to 4 1/2 tablespoons ice water
1 1/2 teaspoons skim milk
2 teaspoons grated reduced-fat Parmesan cheese
To make the vegetable filling: Coat a large saucepan with no-stick spray; warm over medium heat until hot. Add the onions, red peppers and garlic. Sauté for 5 minutes, or until the vegetables are tender.
Add the broth, potatoes, zucchini, carrots, parsnips, peas, corn, rosemary, tarragon and thyme. Bring to a boil over high heat. Reduce the heat to low, cover and simmer for 10 minutes, or until the vegetables are tender.
Return to a boil over medium-high heat. In a small bowl, whisk together the flour and water. Stir into the vegetable mixture and cook, stirring constantly, until thickened. Stir in the wine (if using) and season to taste with the salt and black pepper. Spoon the mixture into a 2-quart baking dish or soufflé dish.
To make the crust: Preheat the oven to 425 degrees. In a small bowl, combine the flour, baking powder and salt. Cut in the oil or margarine with a fork or pastry blender until coarse crumbs form. Mix in the water, 1 tablespoon at a time, until a dough forms.
Transfer to a lightly floured surface and roll to 1/4-inch thickness. Carefully place the rolled dough over the baking dish. Trim the edges and flute or press with the tines of a fork. Cut several steam vents into the top of the crust. If desired, roll pastry scraps and cut into designs for the top of the crust.
Bake for 10 minutes. Lightly brush the top of the crust with the milk and sprinkle with the Parmesan. Bake for 5 to 10 minutes longer, or until the crust is lightly browned. Cool on a wire rack for 5 minutes before serving.
As prepared, each serving contains 391 calories, 11.2g total fat, 0mg cholesterol, 246mg sodium, 65.6g total carbohydrate and 9.6g protein.