Veggie Pie

-1 small cauliflower, cut into florets (about 4 C.)
-1 small butternut squash or sweet potato, cut into 1 inch pieces
-1 C carrots
-2 medium parsnips, peeled and cut into pieces
-1 red or yellow pepper, cut into pieces
-2 Tbsp olive oil
-1/2 tsp salt
-1/2 tsp pepper
-1 C veggie broth
-1 Tbsp cornstarch
-3/4 tsp dried oregano
-3/4 tsp dried thyme
-2 Tbsp bread crumbs
-1 package rolled pie crusts (or homemade)
-2 Tbsp parm cheese
-1 egg beaten with 1 Tbsp of water

Heat oven to 450 degrees. In lrg bowl add veggies and toss with oil, salt and pepper. Spread out onto baking sheet and bake for 30 minutes, stirring half way. Meanwhile, place the broth in a saucepan and stir in cornstarch. Bring to a boil, lower heart and simmer for 1 minute until thickened. Stir in thyme, oregano and salt and pepper. After veggies are roasted, place in large bowl, toss them with bread crumbs, cheese and sauce. Fit pie crust in pie pan, and pour veggie mixture inside. Put on the shell top, cut holes to vent and brush with egg mixture. Bake at 450 for 15 minutes, lower heat to 425 and bake for 30 more minutes. Let pie rest at least 10 minutes before serving.