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Ingredients

• Roasted vegetables:
• 6 cups (1-inch) cubed peeled eggplant (about 1 1/4 pounds)
• 2 cups (1-inch) cubed zucchini
• 2 cups (1-inch) pieces red bell pepper
• 2 cups (1-inch) pieces yellow bell pepper
• 2 cups (1/2-inch-thick) sliced carrot
• 1 large Vidalia or other sweet onion, cut into 8 wedges
• Cooking spray
• 20 (1/2-inch-thick) slices portobello mushrooms (about 2 large)
• 4 plum tomatoes, halved lengthwise
• 1 large garlic clove, minced
• 
  Buttermilk pastry:
• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup low-fat buttermilk
• 2 tablespoons butter or stick margarine, melted and cooled
• 1 teaspoon cider vinegar
• 
  Remaining ingredients:
• 1/2 cup (2 ounces) finely crumbled feta cheese
• 1/3 cup thinly sliced fresh basil
• 1/4 cup fat-free, less-sodium chicken broth
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 large egg white, lightly beaten
• 1 1/2 teaspoons sesame seeds

Description

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