Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.
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.
Bake at 400° for 45 minutes or until vegetables are tender and golden brown. Season with salt to taste.
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.
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Lots of work - took a long time to prepare and out of all the veggies you end up with, the recipe only used about 1/3 so I had all these left over vegetables. Turned out soggy and needed more seasoning.