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Home > Vegetarianism > Vegan Recipes > Eggplant Zucchini PizzaNo sea, ocean or mountain range could contain this Italian favourite from spreading to kitchens around the world. 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. Makes 4 servings  |
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