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{/googleAds} Ingredients:

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 tablespoon olive oil

1 tablespoon vinegar

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

4 individual pizza bells

1/2 cup tomato sauce

Method: Preheat the oven to 425°F.

Combine the eggplant, zucchini, onion, bell peppers, oil, vinegar, thyme and pepper in a large baking dish and 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 tablespoons of the tomato sauce on pizza shell, then top with the roasted vegetables. Bake for 10 to 12 minutes or until the pizza shells and vegetables are heated tough.

Servings: For 4 persons