Recipe for Grilled Vegetables on Focaccia* 
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Yield:
8 main-dish servings
Ingredients:
Amount Ingredient
3 tbl balsamic vinegar or wine vinegar
2 tbl water
1 tbl olive oil
1 tsp dried oregano, crushed
2 lrg red and/or yellow sweet peppers
2 med zucchini, halved crosswise and sliced thinly lengthwise
1 med eggplant, cut crosswise into 1/2-inch slices
2 oz soft goat cheese (chevre)
2 oz fat-free cream cheese
Instructions:
Instructions: 1. For the balsamic vinaigrette, combine balsamic vinegar or wine vinegar, water, olive oil, and oregano, in a small bowl.

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.

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.

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.

To serve, cut each Focaccia half into four wedges.

Makes 8 main-dish servings.

Menu Suggestion:
Make it a meal with dilled potato salad and spumoni ice cream.

Tip:
If you like, use 1/3 cup purchased, bottled Italian dressing instead of preparing the Balsamic Vinaigrette.

Focaccia is an Italian flat bread thats often served pizza-style with savory toppings.

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