Yield: 1 Servings
|1 small||Eggplant; sliced|
|1 medium||Zucchini; sliced|
|1||Red onion; cut into small wedges|
|1||Red bell pepper; thinly sliced|
|1||Yellow bell pepper; thinly sliced|
|1 tablespoon||Olive oil|
|1 tablespoon||Balsamic vinegar|
|½ teaspoon||Dried thyme|
|¼ teaspoon||Black pepper|
|4||Individual pizza shells|
|½ cup||Tomato sauce|
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