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Roasted Vegetable Pizza Topping

Roasted Vegetable Pizza Topping Recipe

  • 1 tbsp (15 mL) extra virgin olive oil
  • 2 small Italian eggplants, cut into ½-inch (1 cm) cubes
  • 1 large red bell pepper, cut into cut into ½-inch (1 cm) cubes
  • 1 large yellow bell pepper, cut into ½-inch (1 cm) slices
  • 3 cups (about 10 oz/300 g/750 mL) Portobello mushrooms, cut into ½-inch (1 cm) thick slices
  • 4 small zucchini, cut into ½-inch (1 cm) slices
  • 6 cloves garlic, minced
  • 2/3 cup (150 mL) shredded mozzarella cheese
  • ½ cup (125 mL) freshly grated Parmesan cheese
  • 1 partially baked pizza crust
  • Roasting pan
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 136kcal (7%)
Total Fat 6g (10%)
Saturated Fat 3g (13%)
Cholesterol 13mg (4%)
Total Carbohydrate 15g
Dietary Fiber 6g
Sugars 6g
Protein 8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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