I make this easy dish at least once a week. You can make a big batch and serve it as a main course (I can eat the whole pan by myself!), or you can serve it as a side dish. Either way, it’s a delicious way to eat more vegetables.
How to Make Pizza Vegetables
To make these pizza vegetables, you’ll need to chop your veggies into bite-sized pieces. You can use any vegetable you like for this, but I’ve found that cauliflower and zucchini have a pretty neutral flavor and work well. You can also roast any pizza toppings you like along with them, such as bell peppers, olives, red onions, and more.
Toss them in your favorite marinara sauce, then roast them until tender and top them with cheese and any other pizza toppings you like. So simple, yet so delicious.
Because this dish is so simple, it’s important that you use ingredients that you love. I like to use a fat-free marinara sauce with no added sugar to keep this dish as healthy as possible, but I think a thicker pizza-style sauce would also work. (Keep in mind that the marinara sauce dries out as it bakes on the vegetables, so you won’t wind up with a watery result.)
As written, this dish is properly combined so you can enjoy pizza flavors without slowing down your digestion. When you serve it with cheese it’s in the animal protein category, but if you skip the cheese it’s a neutral dish. You can top the veggies with a vegan cheese sauce, if you prefer.
Recipe Notes:
As mentioned above, feel free to use any other vegetable you like, roasting until they are tender. (Cauliflower is another favorite, but this is a great way to use up zucchini in the summer!) This is simply a delicious method for serving vegetables, so feel free to adapt as needed.
— Reader Feedback: What’s your favorite way to prepare vegetables?
