Grilled Vegetable Focaccia Recipes

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GRILLED-VEGETABLE FOCACCIA WEDGES



Grilled-Vegetable Focaccia Wedges image

Serve up Grilled-Vegetable Focaccia Wedges for a scrumptious lunchtime bite. This flavorful sandwich is great when served warm with a chilled side salad.

Provided by My Food and Family

Categories     Bread

Time 25m

Yield 6 servings

Number Of Ingredients 5

1 red pepper, quartered
1 each zucchini and yellow squash, cut diagonally into 1/2-inch-thick slices
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1 round focaccia bread loaf (7-1/2 inch), cut horizontally in half
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

Steps:

  • Heat greased grill to medium-high heat.
  • Grill vegetables 8 to 10 min. or until tender, turning occasionally. Remove from grill. Cut pepper into strips; place in medium bowl. Add zucchini, squash and dressing; mix lightly.
  • Place bread, cut sides down, on grill grate; grill 1 min. or until lightly toasted. Spread cut sides of bread with cream cheese spread; fill with vegetable mixture.
  • Cut into wedges.

Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 580 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 5 g, Protein 8 g

GRILLED MEDITERRANEAN VEGETABLE SANDWICH



Grilled Mediterranean Vegetable Sandwich image

Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!

Provided by CHRIS M

Categories     Main Dish Recipes     Sandwich Recipes

Time 3h

Yield 6

Number Of Ingredients 7

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portobello mushrooms, sliced
3 cloves garlic, crushed
4 tablespoons mayonnaise
1 (1 pound) loaf focaccia bread

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
  • Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
  • Peel cooled peppers, core, and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 48.3 g, Cholesterol 3.5 mg, Fat 14.8 g, Fiber 5.5 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 500.1 mg, Sugar 5.4 g

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