Roasted Vegetable Pizza Topping Recipe

Name: Roasted Vegetable Pizza Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) extra virgin olive oil; 2 small Italian eggplants, cut into 1/2-inch (1 cm) cubes; 1 large red bell pepper, cut into cut into 1/2-inch (1 cm) cubes; 1 large yellow bell pepper, cut into 1/2-inch (1 cm) slices; 3 cups (about 10 oz/300 g/750 mL) Portobello mushrooms, cut into 1/2-inch (1 cm) thick slices; 4 small zucchini, cut into 1/2-inch (1 cm) slices; 6 cloves garlic, minced; 2/3 cup (150 mL) shredded mozzarella cheese; 1/2 cup (125 mL) freshly grated Parmesan cheese; 1 partially baked pizza crust; Roasting pan

Servings: persons

1 tbsp (15 mL) extra virgin olive oil
2 small Italian eggplants, cut into 1/2-inch (1 cm) cubes
1 large red bell pepper, cut into cut into 1/2-inch (1 cm) cubes
1 large yellow bell pepper, cut into 1/2-inch (1 cm) slices
3 cups (about 10 oz/300 g/750 mL) Portobello mushrooms, cut into 1/2-inch (1 cm) thick slices
4 small zucchini, cut into 1/2-inch (1 cm) slices
6 cloves garlic, minced
2/3 cup (150 mL) shredded mozzarella cheese
1/2 cup (125 mL) freshly grated Parmesan cheese
1 partially baked pizza crust
Roasting pan

1
Preheat oven to 425F (220C).
2
Measure oil into roasting pan.
3
Add vegetables and garlic.
4
Toss to coat.
5
Roast in preheated oven, turning once, for 10 to 15 minutes or until tender.
6
Do not overcook.
7
Set aside to cool.
8
To assemble, sprinkle half the mozzarella cheese over the partially baked pizza crust.
9
Top with roasted vegetables, remaining mozzarella and Parmesan.
10
Reduce heat to 400F (200C) and bake for 12 to 15 minutes or until the topping is bubbly and cheese is melted, lightly browned and heated through.
11
Serve immediately.
12
Variation: For a stronger cheese combination, try Asiago and Romano.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tbsp (15 mL) extra virgin olive oil, 2 small Italian eggplants, cut into 1/2-inch (1 cm) cubes, 1 large red bell pepper, cut into cut into 1/2-inch (1 cm) cubes, 1 large yellow bell pepper, cut into 1/2-inch (1 cm) slices, and more.

Yes, Roasted Vegetable Pizza Topping falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable Pizza Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions