Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Saturday Night Pizza




Source of Recipe


Woman's Day


List of Ingredients




1 small eggplant (about 12 oz)
1 large yellow bell pepper
1 lb portabella mushrooms, stems removed
4 small red-skinned potatoes
3 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
6 plum tomatoes
1 pkg (6 oz) sliced provolone cheese
1/4 cup purchased basil pesto
1 long loaf Italian bread (8 to 10 oz), cut in half lengthwise



Recipe



1. Position racks to divide oven in thirds. Heat to 425°F. Have ready 2 jelly-roll pans and a baking sheet.

2. Cut eggplant in 1-in. cubes, bell pepper in 1-in.-wide strips, mushroom caps in 1/2-in.-wide strips; thinly slice the potatoes. Toss in a large bowl with the oil, salt and pepper. Spread in jelly-roll pans.

3. Bake, switching position of jelly-roll pans halfway through baking time and stirring twice, 25 minutes or until vegetables are tender.

4. Meanwhile thinly slice tomatoes, cut cheese slices in half and spread pesto on bread; place bread on baking sheet.

5. Top with cooked vegetables, then tomatoes and cheese. Bake 15 minutes or until cheese melts and bread is crisp.