Roasted Vegetables with Extra-Virgin Olive Oil
Nutrition
Calories: 331 kcalCarbohydrates: 41 gProtein: 11 gFat: 26 gSaturated Fat: 13 gSodium: 214 mgFiber: 14 gSugar: 13 gVitamin A: 91.525 IUCalcium: 56 mgIron: 10 mg
Ingredients
- 1 whole pizza crust baked
- 8 whole cultivated mushrooms
- 2 whole carrots
- 2 whole japanese eggplants
- 2 whole zucchinis
- 1 whole red onion
- 1/4 cup extra-virgin olive oil
- 1 pinch salt to taste
- 1 tsp dried oregano
- 2 tbsp fresh basil shredded fine
Instructions
- Preheat the oven to 450°F.
- Place the pizza crust on a baking sheet. With a basting brush, coat the pizza crust with half of the olive oil, up to 1/2 inch from its edge.
- Cut all the vegetables crosswise into thin slices, no more than about 1/8 inch thick.
- Arrange the vegetables on top in an attractive pattern, giving each its own segment of the pizza or mixing them as you like. Brush with the remaining oil, sprinkle with salt, and then, with your fingertips, crumble the oregano over the vegetables.
- Bake the pizza until the crust is crisp and the vegetables are just beginning to turn golden, about 10 minutes. Remove from the oven, garnish with basil, and cut into slices.