Healthy Eating: Roasted Vegetable Pizza

Try this for lunch today!

• 1 medium eggplant, peeled and cubed
• 1/4 teaspoon salt
• 2 medium zucchini, sliced
• 1 large sweet potato, peeled and cut into 1/2-inch cubes $
• 1 onion, peeled and cut into eighths $
• 1 red bell pepper, cut into 1-inch pieces
• 1/4 cup olive oil $
• 1 tablespoon chopped fresh rosemary
• 1/4 teaspoon pepper
• 1/2 (16-oz.) package whole wheat prebaked pizza crusts
• 1 teaspoon olive oil $
• 1/3 cup shaved Asiago cheese

Preparation

1. 1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.
2. 2. Preheat oven to 400°. Toss together eggplant, zucchini, and next 6 ingredients, and arrange in a single layer in 2 aluminum foil-lined 15- x 10-inch jelly-roll pans.
3. 3. Bake at 400° for 45 minutes or until vegetables are tender and golden brown. Season with salt to taste.
4. 4. Place crust on a baking sheet. Brush crust with 1 tsp. olive oil. Top with 2 cups roasted vegetables; reserve remaining vegetables for another use. Sprinkle with cheese. Bake at 400° for 15 minutes or until crust is crisp and cheese is melted.    Source