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No sea, ocean or mountain range could keep this Italian favourite from spreading to kitchens around the world.
1 small brinjal, sliced1 medium zucchini, sliced1 red onion, cut into small wedges1 red bell pepper, thinly sliced1 yellow bell pepper, thinly sliced1 Tbsp olive oil1 Tbsp balsamic vinegar1/2 tsp dried thyme1/4 tsp black pepper4 individual pizza shells1/2 cup tomato sauce
• Preheat the oven to 425°F. Combine the brinjal, zucchini, onion, bell peppers, oil, vinegar, thyme and black 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.
Makes 4 servings
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