Grilled Vegetables on Focaccia

Prep Time: 20 mins
Cook Time: 8 mins
Total Time: 28 mins

Ingredients

• 3 tablespoons vinegar, balsamic
• 2 tablespoons water
• 1 tablespoon oil, olive
• 1 teaspoon oregano, dried
• 1 large zucchini
• 2 small peppers, red, bell
• 1 small eggplant, cut crosswise into 1/2-inch slices
• 1 bread, focaccia
• 2 ounces cheese, goat, soft
• 2 ounces cream cheese, fat free

Preparation

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