Recipe of the Week: Focaccia With Grilled Vegetables

Recipe from Everyday Health

Makes 8 servings


3 tablespoon vinegar, balsamic
2 tablespoon water
1 tablespoon oil, olive
1 teaspoon oregano, dried
1 large zucchini
2 small pepper(s), red, bell
1 small eggplant, cut crosswise into 1/2-inch slices
1 bread, focaccia
2 ounce(s) cheese, goat, soft
2 ounce(s) cream cheese, fat-free


1. In a large bowl combine the vinegar, water, oil, and oregano. Add the zucchini, sweet peppers, and eggplant; toss to coat. Drain vegetables, discarding vinegar mixture.

2. Grill vegetables on the rack of an uncovered grill directly over medium-hot coals until lightly browned and tender, turning occasionally. (Allow 5 to 6 minutes for zucchini and 8 to 10 minutes for peppers and eggplant.) Cut the peppers into strips.

3. Cut the focaccia in half crosswise. Cut the halves horizontally in half to form 4 pieces total.

4. In a small bowl combine the goat cheese and cream cheese. Spread the cheese mixture over the bottom pieces of focaccia. Top with the vegetables; replace the top pieces of focaccia. To serve, cut into wedges.

Nutritional Info Per Serving: Calories: 161, Saturated Fat: 1g, Sodium: 240mg, Dietary Fiber: 3g, Total Fat: 5g, Carbs: 24g, Sugars: 3g, Cholesterol: 8mg, Protein: 7g