Ingredients
Servings: 8Prep: 10 minCook: 10 min
Grilled peppers, eggplant and zucchini elevate this simple focaccia bread to complete-meal status. The balsamic vinaigrette brings brightness and tang to the slightly smoky grilled vegetables; the combination of goat cheese and cream cheese make it luscious and unforgettable. Your family will never notice they are eating vegetarian tonight.
- 3 tablespoons balsamic vinegar or wine vinegar
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 teaspoon dried oregano, crushed
- 2 large red and/or yellow sweet peppers
- 2 medium zucchini, halved crosswise and sliced thinly lengthwise
- 1 medium eggplant, cut crosswise into 1/2-inch slices
- 1 12-inch round purchased focaccia
- 2 ounces soft goat cheese (chevre)
- 2 ounces fat-free cream cheese
Directions
- For the Balsamic-Vinaigrette, combine balsamic vinegar or wine vinegar, water, olive oil, and oregano, in a small bowl.
- 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.
- 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.
