| 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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