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Grilled Vegetables on Focaccia

Makes: 8 servings
Prep 20 mins Grill 8 mins
Grilled Vegetables on Focaccia
  • 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)

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)
  • Servings Per Recipe 8,
  • cal. (kcal) 324,
  • Fat, total (g) 10,
  • chol. (mg) 31,
  • sat. fat (g) 2,
  • carb. (g) 51,
  • fiber (g) 2,
  • pro. (g) 10,
  • 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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