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