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Roasted Vegetable Pizzas

Submitted by sgk000

YIELD

2 pizzas

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

1

SMALL SWEET RED BELL PEPPERS
seeded, cut in one inch pieces

1

SMALL ZUCCHINI
thick, cut into 1/4 inch thick pieces

1

SMALL YELLOW SUMMER SQUASH
cut into 1/4 inch thich pieces

1

SMALL RED ONION
thinly sliced

Vinagrette

1

TABLESPOON VEGETABLE OIL

1

TABLESPOON RED WINE VINEGAR

1

TEASPOON ITALIAN SEASONING
dried *

⅛

TEASPOON BLACK PEPPER

Pizzas

2

PACKAGES ITALIAN BREAD SHELL
prebaked *

½

CUP MOZZARELLA CHEESE
shredded *

2

TABLESPOONS PARMESAN CHEESE
grated

Directions

Heat oven to 450F.

In a large bowl, combine all vegetables.

In small bowl, combine all vinaigrette ingredients; mix well. Pour over vegetables; toss gently to coat.

Place in ungreased 15×10×1 inch baking pan.

Bake for 10 minutes.

Meanwhile, place bread shells on ungreased cookie sheet.

Stir vegetables; spoon onto shells.

Bake at 450F for 4 to 6 minutes or until vegetables are tender and bread shells are hot.

Sprinkle mozzarella and Parmesan cheese over vegetables.

Bake an additional 2 to 3 minutes or until cheese is melted.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 170g (6.0 oz)

Amount per Serving

Calories 86 47% of calories from fat

% Daily Value *

Total Fat 5g 7%

Saturated Fat 1g 6%

Trans Fat 0g

Cholesterol 4mg 1%

Sodium 71mg 3%

Total Carbohydrate 3g 3%

Dietary Fiber 2g 7%

Sugars g

Protein 7g

Vitamin A 15% • Vitamin C 63%

Calcium 8% • Iron 3%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium