- May 1st, 2013
Whether you grow your own or frequent your local farmers’ market, there’s nothing quite like those first fresh vegetables of the year. (If you’re interested in growing your own, check out our “Raised-Bed Backyard Gardens” feature in this issue.)
- May 1st, 2008Unfeatured
1 tablespoon honey
1 package active dry yeast
1 cup warm water
1 cup whole-wheat fl our
1 1/2 cup flour
2 cups zucchini, thickly sliced
1 red bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
1 medium red onion, sliced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Italian seasoning
1 16 oz jar tomato sauce
3/4 cup crumbled feta cheese
1/2 cup shredded Parmesan cheese (optional)
1. To prepare dough, dissolve honey and yeast in warm water in a large bowl. Let stand five minutes. In a separate bowl, combine flours. Add to yeast mixture and stir to form a sticky dough. Place dough ball in a bowl coated with cooking spray and leave, covered, to double in size (about one hour).
2. Preheat oven to 500 degrees. In a bowl, combine vegetables, balsamic vinegar, olive oil, and Italian seasoning. Stir thoroughly and spread on a baking sheet coated with cooking spray. Roast for 20 to 25 minutes or until browned and tender.
3. Coat a 9-inch by 13-inch baking pan with cooking spray. Press dough into pan.
4. Spoon sauce evenly over dough. Cover with roasted vegetables and sprinkle with feta. If desired, sprinkle with parmesan cheese. Bake at 450 degrees for 20 minutes.
Nutrition info per serving (not including parmesan cheese, serves 6): 291 calories; 7.3 g fat; 3.3 g saturated fat; 16.7 mg cholesterol; 10 g protein; 50 g carbohydrates; 6.4 g fiber; 751 mg sodium