Place a large baking sheet upside down on middle rack of oven and preheat oven to 425°F (220°C). Butter another large baking sheet.

Topping: In a 13 x 9-inch (3 L) metal baking pan or on a rimmed baking sheet, combine mushrooms, zucchini, red pepper, onion, garlic, basil, oregano, salt, pepper and vinegar; spread out over pan. Place on top of baking sheet in oven and roast for 20 to 25 min or until tender and starting to brown.

Meanwhile, prepare Crust: In large bowl, combine all-purpose and whole wheat flour, baking powder, basil and salt. Pour in milk and butter; stir with a fork until soft dough forms. Turn out onto lightly floured surface and knead a couple of times just until smooth. Roll out to a 12- by 10-inch (30 x 25 cm) oval and place on buttered baking sheet; fold 1/2 inch (1 cm) of the edge toward centre and pinch into a raised border.

Spread roasted vegetables evenly over crust inside border; sprinkle with cheese. Place baking sheet on top of the hot baking sheet in oven. Bake for about 20 min or until crust is golden and cheese is bubbling. Cut into wedges.

To save time when you’re serving this pie, you can roast the vegetables up to 2 days ahead, let cool and store in an airtight container in the refrigerator. Let warm to room temperature while you prepare the crust; add 5 min to baking time.

Replace half of the mushrooms with 1 cup (250 mL) diced eggplant and add 1/2 minced fresh hot pepper. Add 3 mashed cloves roasted garlic to crust; use shredded Canadian Asiago or crumbled Canadian Blue cheese.