Tuesday 8 January 2013

Healthy Eating: Roasted Vegetable Pizza

Try this for lunch today!
  • 1 medium eggplant, peeled and cubed
  • 1/4 teaspoon salt
  • 2 medium zucchini, sliced
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes $
  • 1 onion, peeled and cut into eighths $
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/4 cup olive oil $
  • 1 tablespoon chopped fresh rosemary
  • 1/4 teaspoon pepper
  • 1/2 (16-oz.) package whole wheat prebaked pizza crusts
  • 1 teaspoon olive oil $
  • 1/3 cup shaved Asiago cheese

Preparation

  1. 1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.
  2. 2. Preheat oven to 400°. Toss together eggplant, zucchini, and next 6 ingredients, and arrange in a single layer in 2 aluminum foil-lined 15- x 10-inch jelly-roll pans.
  3. 3. Bake at 400° for 45 minutes or until vegetables are tender and golden brown. Season with salt to taste.
  4. 4. Place crust on a baking sheet. Brush crust with 1 tsp. olive oil. Top with 2 cups roasted vegetables; reserve remaining vegetables for another use. Sprinkle with cheese. Bake at 400° for 15 minutes or until crust is crisp and cheese is melted.    Source

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