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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetarian Main dishes, Vegetarian, Vegetables, Pies & past 6 Servings

INGREDIENTS

1/2 c Dry vermouth
5 1/2 ts Grated lemon rind
3 tb Fresh lemon juice
2 tb Red onion; chopped
1/2 ts Salt
1/4 ts Dried thyme
6 Black peppercorns
1 c Sliced zucchini
1 c Yellow squash; sliced
1/2 c Chopped red bell pepper
3 c Sliced cremini mushrooms (about 1/2 pound)
1 Italian cheese-flavored pizza crust such as Boboli ((1 -pound)
3/4 c Crumbled feta cheese (3 ounces)
1 tb Chopped fresh parsley
1 tb Extra-virgin olive oil

INSTRUCTIONS

In this recipe, the vegetables are cooked in a flavorful citrus-vermouth
mixture. You can, however, skip the procedure and use plain steamed or
sauteted vegetables. A strong extra-virgin olive oil is a must for flavor,
as its drizzled over the pizza at the very end.
Preheat oven to 375 degrees. Combine first 7 ingredients in a large
saucepan; bring to a boil. Add zucchini, squash, and bell pepper; reduce
heat, and simmer 4 minutes. Add mushrooms; simmer 2 minutes. Drain well;
discard liquid and peppercorns. Place pizza crust on a baking sheet.
Sprinkle with half of beta; top with vegetable mixture. Sprinkle with
remaining feta and parsley. Bake at 375 degrees for 10 minutes or until
thoroughly heated (cheese will not melt). Drizzle with olive oil. Yield: 6
servings (serving size: 1 wedge).
CALORIES 296 (29% from fat); FAT 9.5g (sat 3.8g, mono 4g, poly 1.3g);
PROTEIN 12.8g; CARB 39.4g; FIBER 2.6g: CHOL 19mg; IRON 3mg; SODIUM 657mg;
CALC 165mg
Recipe by: Cooking Light, September 1997, page 97
Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller
<schuller@ix.netcom.com> on Sep 08, 1997

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