Grilled Vegetables on Focaccia
Recipe from
Better Homes and Gardens
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.
Servings:
Makes 8 servings.
Prep Time:
20 mins
Total Time:
28 mins
Ingredients
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3 tablespoonsbalsamic vinegar or wine vinegarsee savings
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2 tablespoonswatersee savings
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1 tablespoonsolive oilsee savings
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1 teaspoondried oregano, crushedsee savings
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2 largered and/or orange sweet pepperssee savings
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2 mediumzucchini and/or yellow summer squash, halved crosswise and sliced thinly lengthwisesee savings
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1 mediumeggplant, cut crosswise into 1/2-inch slicessee savings
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2 ouncessoft goat cheese (chevre)see savings
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2 ouncesfat-free cream cheesesee savings
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1purchased focaccia (about a 12-inch round)see savings
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Fresh oregano (optional)see savings
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
Per serving: 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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