Roasted Vegetable Pizza Topping

• 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.

extra virgin olive oil, italian eggplants, red bell pepper, yellow bell pepper, mushrooms, zucchini, garlic, mozzarella cheese, parmesan cheese, pizza crust, roasting pan

Taken from www.cookstr.com/recipes/roasted-vegetable-pizza-topping (may not work)