Grilled Vegetable Focaccia
1 red pepper, seeded and cut in half
1 green pepper, seeded an cut in half
1 whole portabello mushroom with stem trimmed
1 sweet onion, quartered
1/2 cup creamy parmesan peppercorn dressing or other favorite such as
Caesar or ranch dressing
Cut onion into quarters and spear with toothpick to hold together. Place
quarters along with mushroom and peppers in shallow dish and cover with
dressing. Set aside at least 20 minutes. Grill vegetables over high heat
until tender. Cut vegetables into 1/4-inch strips and toss together. Spread
over focaccia and cover with mozzarella cheese. Bake at 375 degrees until
cheese melts and begins to bubble.
NOTE: This recipe can also be used as a main dish.
-Recipe courtesy of Cheryl Kenney Roccoco of Twilight's