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 tos to mix well. Bake, stirring ocassionally, 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: 4