Balsamic Roasted Mushroom and Zucchini Flat Bread Pizzas

• 12 ounces, weight Assorted Mushrooms, Whole (I Used A Mix Of Crimini And Shiitake)
• 1 Small Zucchini, Sliced
• 1/2 Large Yellow Onion, Sliced
• 2 Tablespoons Olive Oil
• 2 Tablespoons Balsamic Vinegar
• Salt And Pepper, to taste
• 1 loaf Small Crusty Loaf Of Bread Sliced Lengthwise Then Halved
• 4 Tablespoons Butter, Melted
• 8 ounces, weight Gouda, Shredded

1. Preheat the oven to 425 F. Line a large rimmed baking sheet with foil.
2. Place mushrooms, zucchini, onion, olive oil and balsamic vinegar in a large gallon size plastic bag.
3. Seal, then shake until the veggies are evenly coated.
4. Dump the veggies out onto the baking sheet and spread evenly.
5. Sprinkle generously with salt and pepper.
6. Place in the oven and roast for 20-25 minutes or until softened.
7. Remove from oven then preheat the broiler to high.
8. Meanwhile, brush butter onto the cut surface of the bread slices.
9. Place bread on a baking sheet and broil for 2-3 minutes or until browned and crisped.
10. Remove from oven, sprinkle liberally with cheese then place back under the broiler until cheese is browned and bubbly.
11. Top bread slices with roasted veggies and additional cheese, if desired.

mushrooms, zucchini, yellow onion, olive oil, balsamic vinegar, salt, crusty, butter, weight gouda

Taken from tastykitchen.com/recipes/main-courses/balsamic-roasted-mushroom-and-zucchini-flat-bread-pizzas/ (may not work)