Ingredients

• 3  tablespoons balsamic vinegar or wine vinegar
• 2  tablespoons water
• 1  tablespoons 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.