Ingredients
Units
Scale
- 8 oz sliced mushrooms
- 1 large zucchini, seeded and chopped into 1/2-inch sections
- 1 large squash, seeded and chopped into 1/2-inch sections
- 1 sweet onion, cut into 1/2-inch sections
- 3 bell peppers (I used Red, Orange and Yellow), cut into 1/2-inch sections
- 1/2 cup olives
- 20 slices pepperoni
- 1 tbsp olive oil
- 1 tbsp pizza seasoning (or a mixture of garlic, basil and oregano spices)
- OPTIONAL - 2 tbsp balsamic vinegar
- OPTIONAL - Mozzarella balls, pizza sauce, shredded parmesan cheese
Instructions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil. Spray a baking rack with cooking spray.
- Add all the vegetables and the pepperoni to a large bowl. Toss with the olive oil and Italian seasoning making sure that all the ingredients are mixed well.
- Place 1/2 of the mixture to the baking tray. Place the baking rack over the baking tray and add remaining vegetables. Place the double decker tray in the oven and bake for about 20-30 minutes or until tender and just beginning to brown.
- Remove the vegetables from the oven and drizzle with balsamic vinegar.
- Divide the salad among 4-6 bowls and top with optional pizza sauce, mozzarella balls and parmesan cheese.
Notes
- use any combination of vegetables
- to keep this recipe plant-based, used vegan pepperoni and vegan cheese
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Meals, Salads, Side Dish
- Method: Baking
- Cuisine: American, Summer, Plant-based
- Diet: Gluten Free
