Eggplant Zucchini Pizza

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Eggplant Zucchini Pizza

 

Makes 4 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 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1/2 tsp. dried thyme

1/4 tsp. black pepper

4 individual pizza shells

1/2 cup tomato sauce

 

Preheat the oven to 425°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.

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.