Healthy Recipe: Diabetes : Oven-Roasted Vegetable Pizzas

Click in the box above to play videomercial

Share this recipe on

Ingredients:	Nutritional Information:
200g (6 1/2oz) mushrooms, sliced 2 zucchini (courgette), sliced lengthwise 1 small eggplant (aubergine), sliced 1 red capsicum (bell pepper), sliced 1 red (Spanish) onion, chopped 2 cloves garlic, chopped 2 teaspoons olive oil 1/4 teaspoon cracked black pepper 4 small stone-ground wholemeal pita breads 1/3 cup (10g/1/3oz) fresh basil 100g (3 1/3oz) low-fat mozzarella cheese, grated 30g (1oz) rocket (arugula)	Serving size: Nutrition Per serve Per 100g Energy 1060 kJ - Calories 253 Cal Protein 15.5g Fat, Total 7.2g - Saturated 2.7g Carbohydrate, Total 30g - Sugars Dietary Fibre 6.9g Sodium 335mg Potasium GI low

Method:

1 Preheat oven to 180°C (350°F/Gas 4).
2 Put the mushrooms, zucchini, eggplant, capsicum, onion, garlic, olive oil and black pepper into a bowl and mix to combine. Spread the mixture on a nonstick baking tray and bake for 20–25 minutes or until the vegetables are soft.
3 Increase the oven to 220°C (425°F/Gas 7). Put the pita breads on a non-stick baking tray. Divide the roasted vegetables, basil and grated mozzarella among the pita breads. Bake for 10 minutes or until the bases are crisp and golden.
4 Scatter the pizzas with the rocket. Serve with a vinegar-dressed green salad.
Serves 4.