Grilled Vegetable Focaccia

Recipe courtesy of Cheryl Kenney Roccoco of Twilight's

Note: This recipe can also be used as a main dish.

  • 1.0 red pepper, seeded and cut in half
  • 1.0 green pepper, seeded and cut in half
  • 1.0 whole portabello mushroom, with stem trimmed
  • 1.0 sweet onion, quartered
  • 0.5 cup creamy Parmesan peppercorn dressing, or other favorite such as Caesar or ranch dressing
  • focaccia bread
  • mozzarella cheese

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.