Roasted Vegetable Pizzas

***Vegetables*** 1 small red pepper -- seeded, cut into 1"

-- pieces (1 cup) 1 small zucchini -- cut into 1/4" thick

-- slices (3/4 cup) 1 small yellow squash -- cut into 1/4" thick

-- slices (3/4 cup) 1 small red onion -- thinly sliced (1cup)

***Vinagrette*** 1 tablespoon oil

1 tablespoon red wine vinegar

1 teaspoon Italian seasoning -- dried

1/8 teaspoon pepper

***Pizzas*** 2 packages prebaked Italian bread shells (4 shells)

1/2 cup mozzarella cheese -- shredded (2 oz.)

2 tablespoons Parmesan cheese -- grated

Directions:

Heat oven to 450 Degree F. In a large bowl, combine all vegetables. In small bowl, combine all vinaigrette ingredients; mix well. Pour over vegetables; toss gently to coat. Place in ungreased 15x10x1" baking pan. Bake at 450 Degree F. for 10 minutes.

Meanwhile, place bread shells on ungreased cookie sheet. Stir vegetables; spoon onto shells. Bake at 450 Deg. F. for 4 to 6 minutes or until vegetables are tender and bread shells are hot.

Sprinkle mozzarella and Parmesan cheese over vegetables. Bake an additional 2 to 3 minutes or until cheese is melted.

4 Pizzas

1 Pizza -- for Diabetics is 1 Protein Choice 1 Fat Choice 4 Starch 2 Fruits/Vegetables