[edit] Ingredients
3 |
tablespoons balsamic vinegar or wine vinegar |
2 |
tablespoons water |
1 |
tablespoon olive oil |
1 |
|
2 |
lrg red and/or yellow sweet peppers |
2 |
medium zucchini, halved crosswise and sliced thinly lengthwise |
1 |
medium eggplant, cut crosswise into ½-inch slices |
2 |
ounces soft goat cheese (chevre) |
2 |
ounces fat-free cream cheese |
1 |
12-inch round purchased Focaccia |
[edit] Preparation
Step 1 |
1. For the balsamic vinaigrette, combine balsamic vinegar or wine vinegar, water, olive oil, and oregano, in a small bowl. |
Step 2 |
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. |
Step 3 |
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. |
Step 4 |
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. |
Step 5 |
|
Step 6 |
Makes 8 main-dish servings. |
Step 7 |
Menu Suggestion:Make it a meal with dilled potato salad and spumoni ice cream. |
Step 8 |
Tip:If you like, use 1/3 cup purchased, bottled Italian dressing instead of preparing the Balsamic Vinaigrette. |
Step 9 |
Focaccia is an Italian flat bread that's often served pizza-style with savory toppings. |
