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Low-Fat Grilled Vegetables on Focaccia

Grilled red sweet peppers, zucchini, and eggplant, brushed with balsamic vinaigrette, are stacked on focaccia spread with goat cheese and fat-free cream cheese. Totally veg, this low-cal sandwich is filling enough to serve for dinner.

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  • Makes: 8 servings
  • Yields: 8 main-dish servings
  • Prep: 25 mins
  • Grill: 8 mins

Low-Fat Grilled Vegetables on Focaccia

Ingredients

Directions

  1. For the Balsamic-Vinaigrette, combine balsamic vinegar or wine vinegar, water, olive oil, and oregano, in a small bowl.
  2. Cut sweet peppers in quarters. Remove stems, membranes, and seeds. Arrange all vegetables on grill rack directly over medium-hot coals; brush with Balsamic-Vinaigrette. Grill, uncovered, until slightly charred, turning occasionally (allow 8 to 10 minutes for peppers and eggplant, and 5 to 6 minutes for zucchini). Cut peppers into strips.
  3. Cut focaccia in half crosswise. Split halves into two layers horizontally to form four pieces total. Combine goat cheese and cream cheese, and spread over bottom layers of focaccia; top with some of the sweet pepper, zucchini, and eggplant; place top halves of focaccia over vegetables. To serve, cut each focaccia half into four wedges. Makes 8 main-dish servings.

From the Test Kitchen

Menu Suggestion:

Make it a meal with dilled potato salad and spumoni ice cream.

If you like, use 1/3 cup purchased, bottled Italian dressing instead of preparing the Balsamic Vinaigrette.

Nutrition Facts (Low-Fat Grilled Vegetables on Focaccia)

    Per serving:
  • 201 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 4 mg chol.,
  • 68 mg sodium,
  • 32 g carb.,
  • 4 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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