Roasted Vegetable Pot-pie with Feta

Vegetables:
6 c cubed peeled eggplant (about 1 1/4 lb)
2 c cubed zucchini
2 c (1") pieces red bell pepper
2 c (1") pieces yellow bell pepper
2 c sliced carrots
1 large sweet onion, cut into 8 wedges
20 slices portobello mushrooms (about 2 large)
4 plum tomatoes, halved lengthwise
1 large garlic clove, minced

Pastry:
1 c all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/4 c buttermilk
2 Tbsp butter, melted and cooled
1 tsp cider vinegar

Remaining Ingredients:
1/2 c (2 oz) crumbled feta cheese
1/3 c thinly-sliced fresh basil
1/4 c chicken broth
1 Tbsp balsamic vinegar
1/2 tsp dried rosemary
salt and pepper
1 egg white, lightly beaten

Vegetables: Combine first 6 ingredients on a greased jelly-roll pan. Bake at 450 degrees for 40 minutes, stirring once. Add mushrooms, tomatoes and garlic; bake 30 minutes more or until vegetables are tender. Remove from oven; reduce oven temperature to 400 degrees.

Pastry: Combine flour, baking powder and salt in a small bowl. Add buttermilk, butter and vinegar; toss with fork until moist. Place dough between two sheets of plastic wrap; roll into a 12"x7" rectangle. Freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable.

Assembly: Combine vegetables with all remaining ingredients except egg white in an 11"x7" baking dish. Fir dough over filling; remove top sheet of plastic wrap. Brush dough with egg white; cut slits in top of dough to allow steam to escape.

Bake at 400 degrees for 35 minutes or until golden brown and bubbly around edges. Let stand 10 minutes before serving.

NOTES
From Cooking Light.
Untried.