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.

No additional tips available.

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

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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.

Roasted Vegetable Pizzas

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