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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Ingredients

Directions

  • For the Balsamic-Vinaigrette, combine balsamic vinegar or wine vinegar, water, olive oil, and oregano, in a small bowl.

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  • 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.

  • 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.

Menu Suggestion:

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

Tips

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

Nutrition Facts

201 calories; 5 g total fat; 2 g saturated fat; 4 mg cholesterol; 68 mg sodium. 32 g carbohydrates; 4 g fiber; 8 g protein; 2235 IU vitamin a; 63 mg vitamin c; 91 mg calcium; 1 mg iron;

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