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.
Prep Time:
20 mins
Total Time:
28 mins
Servings:
Makes 8 servings.
Ingredients
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3 tablespoons balsamic vinegar or wine vinegar
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2 tablespoons water
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1 tablespoons olive oil
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1 teaspoon dried oregano, crushed
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2 large red and/or orange sweet peppers
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2 medium zucchini and/or yellow summer squash, halved crosswise and sliced thinly lengthwise
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1 medium eggplant, cut crosswise into 1/2-inch slices
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2 ounces soft goat cheese (chevre)
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2 ounces fat-free cream cheese
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1 purchased focaccia (about a 12-inch round)
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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 information
Calories 324, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 31 mg, Sodium 470 mg, Carbohydrate 51 g, Fiber 2 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch 3, Lean Meat .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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