Vegetable & Cheese Focaccia |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 each | 15 minutes | 6 minutes | 330 | N/A | 12g | 590mg | 38g | 15g | 20mg |
| INGREDIENTS: | ||
| 1 tablespoon olive or vegetable oil | 2 medium carrots, thinly sliced | 1/2 cup thinly sliced red onion |
| 1 medium red or yellow pepper, cut into strips | 1 medium zucchini, sliced 1/8-inch | 1 tablespoon chopped fresh basil leaves |
| 1 (9 to 12-inch) pre-baked round focaccia, cut in half horizontally | 6 (3/4 ounce each) slices Provolone Cheese | |
| 1 | In 10-inch skillet heat oil; add carrots. Cook over medium heat 2 minutes. Add all remaining ingredients except focaccia and cheese. Continue cooking, stirring occasionally, until vegetables are crisply tender (4 to 6 minutes). |
| 2 | Place cheese on bottom half of focaccia; top with vegetable mixture. Place top half of focaccia over vegetables to form sandwich. Cut into 6 wedges; serve warm or at room temperature. |