Roast all vegtables in oven for one hour.
- 1 pckg. pie crust
- 2 tbsp. margarine
- 2 medium onion
- 2 tbsp. white flour
- 2 cup vegtable broth
- 2 cups cooked vegtables (yellow squash, mushrooms, string beans,
diced carrots, etc.)
Melt margerine in a medium saucepan.
Add onion and saute until soft and translucent about 7 minutes.
Add flour and stir until it starts to thicken.
Stirring constantly, pour vegtable broth in saucepan.
Continue stirring until sauce thickens, about 10 minutes.
Remove from heat.
Preheat oven 425 degrees.
Pour vegtables in pie crust and then sauce, cook about 35 minutes
or until done.