Roasted veggie pizzas

1 Servings

Ingredients

QuantityIngredient
1smallEggplant; sliced
1mediumZucchini; sliced
1Red onion; cut into small wedges
1Red bell pepper; thinly sliced
1Yellow bell pepper; thinly sliced
1tablespoonOlive oil
1tablespoonBalsamic vinegar
½teaspoonDried thyme
¼teaspoonBlack pepper
4Individual pizza shells
½cupTomato sauce

Directions

Preheat the oven to 425 degrees F.

Combine the eggplant, zucchini, onion, bell peppers, oil, vinegar, thyme, and pepper in a large baking dish and toss to mix well. Bake, stirring occasionally, for 20 minutes or until the vegetables are tender. Set aside.

Place the pizza shells on baking sheets. Spread about 2 Tbsp. of tomato sauce on each pizza shell, then top with the roasted vegetables. Bake for 10-12 minutes, or until the pizza shells and vegetables are heated through.

From-Peta Compassionate Cooks

Posted to EAT-L Digest by Abtaxel <Abtaxel@...> on Apr 16, 1998