Garden Cuisine - Roasted Vegetable Pizzas

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* Exported from MasterCook *

 

Roasted Vegetable Pizzas

 

Recipe By :Paul Wenner

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 Japanese eggplants -- cut into 1/4-inch slices

2 yellow onions -- cut in wedges

2 red bell peppers -- diced

3 cups mushrooms -- thickly sliced

4 teaspoons dried basil

1/2 teaspoon cinnamon

1/2 teaspoon coriander

1/2 teaspoon salt

1 cup roasted red peppers -- chopped

1 cup chopped tomatoes -- fresh or canned

4 cloves garlic -- crushed

6 whole wheat pitas

 

Preheat the oven to 450F. Prepare the eggplants, onions, bell peppers, and

mushrooms as directed. Place in a single layer in one or two large baking

dishes. Toss with 3 teaspoons of the basil and the cinnamon, coriander, and

salt. Bake in the preheated oven until the eggplant is fork-tender, about 30

minutes. Reduce the oven temperature to 350F.

 

To make the sauce, combine the roasted red peppers with the tomatoes, garlic,

and remaining teaspoon of basil.

 

To assemble the pizzas, spread a llayer of the sauce on a whole wheat pita. Top

with a generous layer of the roasted vegetables. Place on a baking sheet.

Repeat with the remaining pitas. Bake for 15 minutes.

 

Source:

" Garden Cuisine "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 50 Calories; trace Fat (7.0% calories

from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

185mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0