Ingredients

2 prepared 9 inch deep dish whole wheat crusts
1 pound cut up fresh vegetables (broccoli buds, cauliflower florets, red and yellow bell
pepper rings, sliced red onion, julienne carrots)
2 tsp. olive oil
1/4 C. water
3 large cloves garlic, minced
2 C. plain tomato sauce
salt and coarse ground black pepper
1 Tbsp. fresh basil leaves (or 1 tsp. dried)
1 Tbsp. fresh oregano leaves (or 1 tsp. dried)
2 C. shredded skim milk mozzarella cheese
4 Tbsp. grated parmesan cheese

Cooking Instructions

Preheat oven to 425 degrees f. Have crusts ready to fill. Combine the vegetables with the oil, water, and garlic in a nonstick skillet over medium low heat. Cook, uncovered, stirring occasionally, until water evaporates, about 5 minutes. Spoon tomato sauce over crusts. Arrange vegetables evenly over sauce. Season to taste with salt and pepper and sprinkle with herbs. Top with the cheeses. Bake on bottom shelf of oven for 20 to 25 minutes.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: