Grilled Vegetables on Focaccia

A focaccia spread with goat cheese and cream cheese is the base for this vegetable recipe. Grilled eggplant, zucchini, and red and orange sweet peppers, brushed with a balsamic vinegar mixture, colorfully top the pizza-like main dish.

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6 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
20 mins
Grill:
8 mins
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Grilled Vegetables on Focaccia

Ingredients
3
tablespoons balsamic vinegar or wine vinegar
2
tablespoons water
1
tablespoon olive oil
1
teaspoon dried oregano, crushed
2
large red and/or orange sweet peppers
2
medium zucchini and/or yellow summer squash, halved crosswise and sliced thinly lengthwise
1
medium eggplant, cut crosswise into 1/2-inch slices
2
ounces soft goat cheese (chevre)
2
ounces fat-free cream cheese
1
purchased focaccia (about a 12-inch round)
 
Fresh oregano (optional)

Directions

  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.

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
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