1 whole wheat crust
1 summer squash
1 red bell pepper
1 eggplant (don't have to use the eggplant if you don't like it)
1 cup of sliced mushrooms
1 can of tomato paste
salt & pepper
Heat the oven to 350 degrees. If you have a frozen crust pull it out of the freezer and let it defrost. Slice up all of the vegetables and set aside. Once the crust is completely defrosted then pour the can of tomato paste into the crust. Spread the tomato paste evenly on the bottom of the crust. Then sprinkle as much garlic powder and parsley as you like on top of the paste.
Place the sliced vegetables in an order where the ratatouille is almost in a rainbow formation. When you have run out of vegetables or space then sprinkle oregano, salt, and pepper on top (I add a little chili powder for spice, but you don't have to do that). Cover the ratatouille with aluminum foil and bake in the oven for 25 minutes. After 25 minutes pull off the aluminum foil and bake for an additional 15 minutes.
Pull from the oven and let it cool for about 5-10 minutes. Serve and enjoy with a glass of wine!