1 small eggplant, sliced
Preheat the oven to 425 degrees F.
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
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
4 individual pizza shells
1/2 cup tomato sauce
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 tablespoons 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.
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