Recipe - Roasted Veggie Pizzas

1 small Eggplant; cut or sliced up
1 md Zucchini; cut or sliced up
1 Red onion; cut into small
wedges
1 Red bell pepper; thinly
cut or sliced up
1 Yellow bell pepper; thinly
cut or sliced up
1 tablespoon Olive oil
1 tablespoon Balsamic vinegar
One half teaspoon Dried thyme
One fourth teaspoon Black pepper
4 Individual pizza shells
One half 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
1012 minutes, or until the pizza shells and vegetables are heated through.

FromPeta Compassionate Cooks

Posted to EATL Digest by Abtaxel Abtaxel@AOL.COM on Apr 16, 1998