Ingredients Jump to Instructions ↓

  1. 3 tablespoons balsamic vinegar or wine vinegar

  2. 2 tablespoons water

  3. 1 tablespoon olive oil

  4. 1 teaspoon dried oregano, crushed

  5. 2 large red and/or orange sweet peppers

  6. 2 medium zucchini and/or yellow summer squash, halved crosswise and sliced thinly lengthwise

  7. 1 medium eggplant, cut crosswise into 1/2-inch slices

  8. 2 ounces soft goat cheese (chevre)

  9. 2 ounces fat-free cream cheese

  10. 1 purchased focaccia (about a 12-inch round)

  11. Fresh oregano

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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