Roasted Vegetable Pizzas Recipe

Name: Roasted Vegetable Pizzas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Japanese eggplants, cut into 1/4 inch slices (I actually used 1 and 1/2 American Eggplant because that's what I had); 2 yellow onions, cut into wedges; 2 red bell peppers, diced; 3 cups mushrooms, thickly sliced; 4 teaspoons dried basil; ½ teaspoon cinnamon; ½ teaspoon coriander; ½ teaspoon salt; 1 cup roasted red pepper, chopped; 1 cup chopped tomato, I used fresh but you could use canned; 4 garlic cloves, crushed; 6 whole wheat pita bread

Servings: persons

2 Japanese eggplants, cut into 1/4 inch slices (I actually used 1 and 1/2 American Eggplant because that's what I had)
2 yellow onions, cut into wedges
2 red bell peppers, diced
3 cups mushrooms, thickly sliced
4 teaspoons dried basil
½ teaspoon cinnamon
½ teaspoon coriander
½ teaspoon salt
1 cup roasted red pepper, chopped
1 cup chopped tomato, I used fresh but you could use canned
4 garlic cloves, crushed
6 whole wheat pita bread

1
Preheat the oven to 450 degrees.
2
Prepare the eggplants, onions, bell peppers, and mushrooms as directed.
3
Place in a single layer in one or two large baking dishes.
4
Toss veggies with 3 teaspoons of the basil and the cinnamon, coriander, and salt.
5
Bake in the preheated oven until the eggplant is fork-tender, about 30 minutes.
6
Reduce oven to 350 degrees.
7
To make the sauce, combine the roasted red peppers with the tomatoes, garlic, and remaining teaspoon of basil (I threw mine into a food processor).
8
To assemble the pizzas, spread a layer of the sauce on the whole-wheat pitas; top with a generous layer of the roasted vegetables; and bake on a baking sheet for 15 minutes.

269

kcal

Calories

Carbs

Protein

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 12 ingredients. The key ingredients include: 2 Japanese eggplants, cut into 1/4 inch slices (I actually used 1 and 1/2 American Eggplant because that's what I had), 2 yellow onions, cut into wedges, 2 red bell peppers, diced, 3 cups mushrooms, thickly sliced, and more.

Yes, Roasted Vegetable Pizzas falls under the General 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 Pizzas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions