Roasted vegetables pizza-style with lime vinaigrette-hb

8 servings

Ingredients

Quantity Ingredient
2 mediums Eggplants, about 1 1/2 to 2 lb, cut into 1/4-inch slices
3 mediums Zucchini, cut into 1/4-inch slices
Salt to taste
½ cup Olive oil
2 mediums Onions, thinly sliced
2 Red or yellow bell peppers, seeded and thinly sliced
4 Garlic cloves, peeled and minced
1½ cup Fresh or canned tomatoes, seeded, drained, and cut into thin strips
⅔ cup Vegetable, chicken, or beef stock
2 tablespoons Chopped fresh basil or
1 teaspoon Dried
2 tablespoons Chopped flesh thyme or
1 teaspoon Dried
Freshly ground black pepper
¼ cup Olive oil
½ cup Vegetable oil
¼ cup Freshlime'uice
1 teaspoon Sugar
1 teaspoon Dijon mustard
Salt & freshly ground black pepper to taste

Directions

FOR VEGETABLES

FOR LIME VINAIGRETTE

Prepare vegetables: Place eggplant and zucchini in a colander and sprinkle liberally with salt. Allow to drain for 30 minutes.

Pat the eggplant and zucchini dry. Brush the eggplant slices lightly with some of the oil. Set aside.

In a large skillet over medium-high heat, heat 3 T of the oil. Add the onions and peppers and saute until soft. Add the garlic and cook for 1 minute. Set aside.

Liberally brush the bottom of a 14-inch-diameter pizza pan with oil.

Arrange the egg-plant slices in an overlapping pattern to cover the bottom. Arrange the zucchini in the same way on top of the eggplant.

Sprinkle with the onion-and-pepper mixture, then the tomatoes.

Sprinkle evenly with the stock, herbs, and any remaining oil. Season with salt and pepper to taste. Bake in a preheated 350'F oven until the eggplant is tender, about 50 to 60 minutes.

Prepare vinaigrette: Combine all ingredients and whisk well.

Remove vegetables from oven, let cool for 10 minutes before serving.

Slice into wedges like a pizza and serve with lime vinaigrette.

Serves 8 to 10.

House Beautiful/Sept/94 Scanned & fixed by Di Pahl & <gg> Submitted By MICHELLE HOWE On 07-14-95

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