Roasted Veggie Pizzas
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INGREDIENTS
- 1/4 ts Black pepper
- 1/2 c Tomato sauce
- 1 Red onion; cut into small
- 1 tb olive oil
- 1 Yellow bell pepper; thinly
- 1 tb Balsamic vinegar
- 1 md Zucchini; sliced
- 1 sm Eggplant; sliced
- 1/2 ts Dried thyme
- 4 Individual pizza shells
- 1 Red bell pepper; thinly
INSTRUCTIONS
Preheat the oven to 425 degrees 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. Set aside. Place the pizza shells on baking sheets. Spread about 2 Tbsp. of tomato sauce on each pizza shell, then top with the roasted vegetables. Bake for 10-12 minutes, or until the pizza shells and vegetables are heated through. From-Peta Compassionate Cooks Posted to EAT-L Digest by Abtaxel
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (870g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 244 | ||
| Calories from Fat: 45 (18%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.9g | 7 % | |
| Saturated Fat 0.7g | 3 % | |
| Monounsaturated Fat 2.7g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 4495.5mg | 155 % | |
| Potassium 2854.9mg | 75 % | |
| Total Carbohydrate 47.9g | 14 % | |
| Dietary Fiber 13g | 52 % | |
| Sugars, other 34.9g | ||
| Protein 11.4g | 16 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 244
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