Roasted Vegetable Pizzas

• 1 small sweet red bell peppers seeded, cut in one inch pieces
• 1 small zucchini thick, cut into 1/4 inch thick pieces
• 1 small yellow summer squash cut into 1/4 inch thich pieces
• 1 small red onion thinly sliced
• 1 tablespoon vegetable oil
• 1 tablespoon red wine vinegar
• 1 teaspoon italian seasoning dried
• 18 teaspoon black pepper
• 2 packages italian bread shell prebaked
• 1/2 cup mozzarella cheese shredded
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

1. Heat oven to 450F.
2. In a large bowl, combine all vegetables.
3. In small bowl, combine all vinaigrette ingredients; mix well.
4. Pour over vegetables; toss gently to coat.
5. Place in ungreased 15x10x1 inch baking pan.
6. Bake for 10 minutes.
7. Meanwhile, place bread shells on ungreased cookie sheet.
8. Stir vegetables; spoon onto shells.
9. Bake at 450F for 4 to 6 minutes or until vegetables are tender and bread shells are hot.
10. Sprinkle mozzarella and Parmesan cheese over vegetables.
11. Bake an additional 2 to 3 minutes or until cheese is melted.

sweet red bell peppers, zucchini, red onion, vegetable oil, red wine vinegar, black pepper, italian bread, mozzarella cheese, parmesan

Taken from recipeland.com/recipe/v/roasted-vegetable-pizzas-40057 (may not work)