3 tablespoons balsamic vinegar or wine vinegar 2 tablespoons water 1 tablespoon olive oil 1 teaspoon dried oregano, crushed 2 large red and/or yellow sweet peppers 2 medium zucchini, halved crosswise and sliced thinly lengthwise 1 medium eggplant, cut crosswise into 1/2-inch slices 2 ounces soft goat cheese (chevre) 2 ounces fat-free cream cheese 1 purchased focaccia ( about a 12-inch round)
1. In a small bowl combine vinegar, water, oil, and oregano. Set aside. Cut sweet peppers in quarters. Remove stems, membranes, and seeds. Arrange all vegetables on grill rack directly over medium-hot coals; brush with vinegar mixture. 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 thin strips. 2. In a small bowl combine the goat cheese and cream cheese. Set aside. 3. Cut focaccia in half crosswise. Split halves into 2 layers horizontally to form 4 pieces total. Spread goat cheese mixture over bottom layers of focaccia; top with some of the sweet peppers, zucchini, and eggplant; place top halves of focaccia over vegetables. To serve, cut into wedges. Makes 8 main-dish servings.
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