This Sounds Yummy!

It's fall. I'm recipe hunting. Today I'm making white chicken chili (and a vegetarian version for me), and I'll let you know how that turns out, but here is one I found that I am going to try.

I'll share:

From http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1749

Grilled Vegetable Pizza

Serves 4 to 6

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 custom pizza. Eggplant, bell peppers and fennel, for instance, could replace or add to the vegetables suggested here.
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)
Method

Heat a grill. In a grilling basket, grill the broccoli, zucchini, and onions, brushing with vinaigrette dressing and turning often, until just tender.

Meanwhile, preheat the oven to 425°F. Arrange tomatoes on the pizza crusts, then arrange grilled veggies on top of the tomatoes. Season with pepper. Mix the feta cheese with the fresh herbs and sprinkle mixture over the vegetables. Bake until cheese is browned and vegetables are crisp, 15 to 20 minutes. Transfer to a cutting board, cut into slices and serve.

Now...here for the "fun" stuff...Nutritional Information

Per serving (About 8oz/232g-wt.): 250 calories (130 from fat), 14g total fat, 7g saturated fat, 11g protein, 23g total carbohydrate (3g dietary fiber, 7g sugar), 40mg cholesterol, 740mg sodium