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.
Servings:
8 main-dish servings
Prep Time:
25 mins
Total Time:
33 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 tablespoonolive oilsee savings
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1 teaspoondried oregano, crushedsee savings
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2 largered and/or yellow sweet pepperssee savings
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2 mediumzucchini, 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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1 12-inchround purchased focacciasee savings
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2 ouncessoft goat cheese (chevre)see savings
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2 ouncesfat-free cream cheesesee savings
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.
Tip
If you like, use 1/3 cup purchased, bottled Italian dressing instead of preparing the Balsamic Vinaigrette.
Nutrition information
Per serving: 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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