Ingredients:
1 medium bell pepper, cut lengthwise into strips
1 medium zucchini, cut into 1/4 inch slices
1/2 small eggplant, cut into 1/4 inch slices
1 (8 ounce) package portobello mushrooms, cut into 1/2 inch slices
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) thin Italian prepared pizza shell or ready to serve pizza crust
1/2 cup prepared pizza sauce
1/2 cup part skim mozzarella cheese, shredded

Directions:
Heat oven to 400 degrees. Spray nonstick baking sheet with nonstick cooking spray.

Place vegetables in a single layer, brush with oil and sprinkle with salt and pepper. Bake 25 to 30 minutes turning vegetables once.

Place pizza crust on an ungreased baking sheet, top with pizza sauce, vegetables and sprinkle with cheese. Bake 8-10 minutes or until cheese is melted.

Recipe yields 8 servings Roasted Vegetable Pizza.

Nutrients per serving:
Calories: 191
Total fat: 5 grams
Saturated fat: 1 gram
Cholesterol: 4 mg
Sodium: 175 mg
Carbohydrate: 31 grams
Protein: 7 grams
Dietary fiber: 3 grams

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