Grilled Vegetables on Focaccia
tablespoons balsamic vinegar or wine vinegar
tablespoon olive oil
teaspoon dried oregano, crushed
large red and/or orange sweet peppers
medium eggplant, cut crosswise into 1/2-inch slices
ounces soft goat cheese (chevre)
ounces fat-free cream cheese
purchased focaccia (about a 12-inch round)
Fresh oregano (optional)
- In a small bowl combine vinegar, water, oil, and dried oregano. Set aside. Cut sweet peppers in quarters. Remove stems, membranes, and seeds. Arrange all vegetables on grill rack; brush with vinegar mixture. Grill on an uncovered grill directly over medium-hot coals until slightly charred, turning occasionally (allow 8 to 10 minutes for peppers and eggplant, and 5 to 6 minutes for squash). Cut peppers into strips.
- In a small bowl combine the goat cheese and cream cheese. Set aside. Cut focaccia in half crosswise. Split halves into 2 layers horizontally to form 4 pieces total.
- Spread goat cheese mixture over bottom layers of focaccia. Top with some of the sweet peppers, squash, and eggplant; place top halves of focaccia over vegetables. To serve, cut into wedges. If desired, garnish with fresh oregano. Makes 8 servings.
Nutrition Facts(Grilled Vegetables on Focaccia)
- Per serving:
- 324 kcal cal.,
- 10 g fat
- (2 g sat. fat,
- 31 mg chol.,
- 470 mg sodium,
- 51 g carb.,
- 2 g fiber,
- 10 g pro.
- Percent Daily Values are based on a 2,000 calorie diet