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3
tablespoons balsamic vinegar or wine vinegar
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2
tablespoons water
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1
tablespoon olive oil
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1
teaspoon dried oregano, crushed
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2
large red and/or orange sweet peppers
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2
medium zucchini and/or yellow summer squash, halved crosswise and sliced thinly lengthwise
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1
medium eggplant, cut crosswise into 1/2-inch slices
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2
ounces soft goat cheese (chevre)
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2
ounces fat-free cream cheese
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1
purchased focaccia (about a 12-inch round)
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Fresh oregano (optional)
1. 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.
2. 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.
3. 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.
- Servings Per Recipe 8,
- Calories 324,
- Protein (gm) 10,
- Carbohydrate (gm) 51,
- Fat, total (gm) 10,
- Cholesterol (mg) 31,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 470,
- Vegetables () 1,
- Starch () 3,
- Lean Meat () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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