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Eggplant Zucchini Pizza

No Sea, ocean or mountain range could contain this Italian favourite from spreading to kitchens around the world.

1 small eggplant, sliced
1 medium zucchini, sliced
1 red onion, cut into small wedges
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1/2 tsp. dried thyme
1/4 tsp. black pepper
4 individual pizza shells
1/2 cup tomato sauce

• Preheat the oven to 425°F.
• Combine the eggplant, zucchini, onion, bell peppers, oil, vinegar, thyme, and pepper in a large baking dish and toss to mix well. Bake, stirring occasionally, for 20 minutes, or until the vegetables are tender.
• Place the pizza shells on baking sheets. Spread about 2 Tbsp. of the tomato sauce on each pizza shell, then top with the roasted vegetables.
• Bake for 10 to 12 minutes or until the pizza shells and vegetables are heated through.

Makes 4 servings