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Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 8
    • Calories 324
    • Protein(gm)10
    • Carbohydrate(gm)51
    • Fat, total(gm)10
    • Cholesterol(mg)31
    • Saturated fat(gm)2
    • Dietary Fiber, total(gm)2
    • Sodium(mg)470
    • Vegetables()1
    • Starch()3
    • Lean Meat()1
    • Fat()1
    *Percent Daily Values are base on a 2,000 calorie diet
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    Grilled Vegetables on Focaccia

    Makes: 8 servings
    Prep: 20 mins
    Grill: 8 mins
     

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    Ingredients

    • 3 tablespoons balsamic vinegar or wine vinegar
    • 2 tablespoons water
    • 1 tablespoon olive oil
    • 1 teaspoon dried oregano, crushed
    • 2 large red and/or orange sweet peppers
    • 2 medium zucchini and/or yellow summer squash, halved crosswise and sliced thinly lengthwise
    • 1 medium eggplant, cut crosswise into 1/2-inch slices
    • 2 ounces soft goat cheese (chevre)
    • 2 ounces fat-free cream cheese
    • 1 purchased focaccia (about a 12-inch round)
    • Fresh oregano (optional)

    Directions

    In a small bowl combine vinegar, water, oil, and dried oregano. Set aside. Cut sweet peppers in quarters. Remove steams, 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.

    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.

    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.

    Grilled Vegetables on Focaccia

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