Grilled Vegetables on Focaccia

[ButterSticks]

Ingredients
3 tablespoons balsamic vinegar or wine vinegar
2 tablespoons water
1 tablespoons olive oil
1 teaspoon dried oregano, crushed
2 large red and/or orange sweet peppers
2 medium zucchini and/or yellow summer squash, 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)
Fresh oregano (optional)
Directions

1. In a small bowl combine vinegar, water, oil, and dried oregano. Set aside. Cut sweet peppers in quarters. Remove steams, membranes, and seeds. Arrange all vegetables on grill rack; brush with vinegar mixture Grill on an uncovered grill directly over medium-hot coals until slightly charred, turning occasionally (allow 8 to 10 minutes for peppers and eggplant, and 5 to 6 minutes for squash). Cut peppers into strips.


2. In a small bowl combine the goat cheese and cream cheese. Set aside. Cut focaccia in half crosswise. Split halves into 2 layers horizontally to form 4 pieces total.


3. Spread goat cheese mixture over bottom layers of focaccia. Top with some of the sweet peppers, squash, and eggplant; place top halves of focaccia over vegetables. To serve, cut into wedges. If desired, garnish with fresh oregano. Makes 8 servings.