Ingredients
2 cups small broccoli florets
2 cups thinly sliced zucchini
8 thin slices red onion
1/4 cup vinaigrette dressing
2 medium heirloom tomatoes, thinly sliced
2 (8- to 9-inch) frozen cornmeal or other pizza crusts, thawed
Pepper to taste
1/2 pound crumbled feta cheese
2 tablespoons mixed chopped herbs (such as basil, rosemary and oregano)
Description
Grilled Veggies Topped With Feta And Herbs And Baked On A Cornmeal Crust Make For A Quick, Light Meal. Feel Free To Use Leftover Grilled Vegetables For This Recipe. Rely On The Season To Guide You; Choose What Is At The Peak Of Harvest To Create Your Own
Wholefoods
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