Low-Fat Grilled Vegetables on Focaccia
Recipe from Better Homes and Gardens

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.


Low-Fat Grilled Vegetables on Focaccia

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Servings: 8 main-dish servings
Prep Time: 25 mins
Total Time: 33 mins
Related Categories: Eggplant, Grilled Vegetables, Grilling Vegetables, Peppers, Vegetarian Sandwich, Vegetarian Sandwiches, Zucchini
 
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Ingredients
  • 3  tablespoons
    balsamic vinegar or wine vinegar
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  • 2  tablespoons
    water
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  • 1  tablespoon
    olive oil
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  • 1  teaspoon
    dried oregano, crushed
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  • 2  large
    red and/or yellow sweet peppers
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  • 2  medium
    zucchini, halved crosswise and sliced thinly lengthwise
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  • 1  medium
    eggplant, cut crosswise into 1/2-inch slices
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  • 1  12-inch
    round purchased focaccia
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  • 2  ounces
    soft goat cheese (chevre)
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  • 2  ounces
    fat-free cream cheese
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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.

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

Tip
If you like, use 1/3 cup purchased, bottled Italian dressing instead of preparing the Balsamic Vinaigrette.
Nutrition information
Calories 201, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 4 mg, Sodium 68 mg, Carbohydrate 32 g, Fiber 4 g, Protein 8 g. Daily Values: Vitamin C 107%, Calcium 9%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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