Smokey Vegetable Pizza

• 1 (6 oz.) jar marinated artichoke hearts
• 1 small red onion, cut into wedges
• 1/2 small eggplant, thinly sliced (8 oz.)
• 2 (8 oz.) pkg. Boboli 6-inch Italian bread shells (4 total)
• 4 oz. smoked Gouda or Mozzarella cheese, shredded
• 2 to 3 plum tomatoes, sliced
• 2 green onions, thinly sliced
• 1/4 c. crumbled Feta cheese (plain or with tomato and basil)
• 1 Tbsp. snipped fresh basil
• 1 Tbsp. snipped fresh rosemary

1. Drain artichoke hearts, reserving marinade.
2. Halve artichokes. Thread onion wedges on skewers.
3. Brush onion and eggplant with some of the reserved artichoke marinade.
4. Grill onions and eggplant, uncovered, on rack over medium coals for 5 minutes, turning once.
5. Cool and remove.
6. Or, bake the vegetables on a foil-lined baking sheet at 425u0b0 for 10 to 12 minutes.
7. Do not turn.
8. Brush bread shells with some marinade.
9. Sprinkle 1/4 cup cheese over each bread shell.
10. Arrange artichoke hearts, onion, eggplant and sliced tomatoes on bread shells.
11. Sprinkle green onions over shells.

red onion, eggplant, bread shells, gouda, tomatoes, green onions, feta cheese, fresh basil, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=885505 (may not work)