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Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 8 servings
  • Calories324
  • Total Fat (g)10
  • Saturated Fat (g)2
  • Cholesterol (mg)31
  • Sodium (mg)470
  • Carbohydrate (g)51
  • Fiber (g)2
  • Protein (g)10
  • Starch (d.e.)3
  • Vegetables (d.e.)1
  • Lean Meat (d.e.).5
  • Fat (d.e.)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 minutes
Grill: 8 minutes
 

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Ingredients

  • 3  tablespoonsbalsamic vinegar or wine vinegar
  • 2  tablespoonswater
  • 1  tablespoonsolive oil
  • 1  teaspoondried oregano, crushed
  • 2  largered and/or orange sweet peppers
  • 2  mediumzucchini and/or yellow summer squash, halved crosswise and sliced thinly lengthwise
  • 1  mediumeggplant, cut crosswise into 1/2-inch slices
  • 2  ouncessoft goat cheese (chevre)
  • 2  ouncesfat-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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