Best Grilled Vegetable Focaccia Recipes

GRILLED VEGETABLE FOCACCIA

Grilled Vegetable Focaccia image

Slow-cooking irresistibly caramelizes peppers, onions, and more in this sandwich, dressed with herb-infused mayonnaise.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 13

Ingredients

1/3 cup light mayonnaise
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh thyme leaves
1 teaspoon stone-ground mustard
1 clove garlic, finely chopped
1 package (6 oz) portabella mushroom caps
1 small red bell pepper, quartered lengthwise
1 small yellow bell pepper, quartered lengthwise
2 slices (1/2 inch) red onion
Cooking spray
1 focaccia bread (10 inch)
1 large tomato, sliced
4 oz Havarti cheese, sliced

Steps:

Heat gas or charcoal grill. In small bowl, mix mayonnaise spread ingredients. Refrigerate. With small metal spoon, scrape underside of mushroom caps to remove dark gills.
Spray mushrooms, bell peppers and onion slices with cooking spray. Place on grill over medium heat. Cover grill; cook 7 to 10 minutes, turning occasionally, until bell peppers and onion are crisp-tender. Remove vegetables from grill; let stand until cool enough to handle.
Meanwhile, cut focaccia in half horizontally to form 2 rounds. Spread mayonnaise spread evenly on cut side of bottom half.
Slice mushrooms; arrange over mayonnaise spread. Cut bell peppers into thin strips; layer over mushrooms. Separate onion slices into rings; place over peppers. Top with tomato and cheese slices. Cover with top half of focaccia.
If desired, wrap sandwich in foil; place on grill. Cook 1 to 2 minutes or until cheese is melted. To serve, cut into 6 wedges.

Nutrition Facts : Calories 360, Carbohydrate 38 g, Cholesterol 25 mg, Fat 3, Fiber 3 g, Protein 10 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 4 g, TransFat 0 g

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

Ingredients

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