Virile Veggie Pizzas

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Virile Veggie Pizzas

 

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 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1/2 tsp. dried thyme

1/2 tsp. black pepper

4 individual pizza shells

1/2 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 the tomato

sauce on each pizza shell, then top with the roasted vegetables. Bake for 10

to 12 minutes or until the pizza shells and vegetables are heated through.

 

Makes 4 servings.

 

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