Brinjal Zucchini Pizza
Source: No sea, ocean or mountain range could keep this Italian favourite from spreading to kitchens around the world.
1 small brinjal, sliced
1 medium zucchini, slice
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 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.
Cook time: Bake for 10 to 12 minutes or until the pizza shells and vegetables are heated through.
Servings: Makes 4 servings