Roasted-Vegetable Potpie With Feta

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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

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

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