Grilled Veggie Focaccia

Makes 6
Prep 20 m
Grill 9 m



  1. 1 of 7 Mix flour, yeast, rosemary, salt and sugar in a food processor. Pulse to evenly blend. Add warm water and oil and pulse until dough comes together in a ball.
  2. 2 of 7 Pulse dough with an on and off motion to knead, about 30 seconds. With lightly oiled hands, transfer dough to a lightly oiled bowl, turning to coat. Set aside to rest while preparing veggies.
  3. 3 of 7 Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Place zucchini slices in a medium-size bowl. Secure onion slices with toothpicks, to keep rings from separating while grilling. Add to bowl with zucchini, and toss with balsamic vinaigrette.
  4. 4 of 7 Grill veggies, 2 minutes per side until tender and nicely marked. Transfer to cutting board; cool slightly, removing toothpicks from onions.
  5. 5 of 7 While vegetables cool, pat out dough to a 12 x 8-inch rectangle. Brush with 1 tablespoon oil, and transfer, oil side down, to grill.
  6. 6 of 7 Grill dough 3 minutes, or until dry on top and lightly browned on the bottom. Brush top with remaining tablespoon oil and flip over using a set of tongs and large spatula.
  7. 7 of 7 Top dough with sliced tomato and 1/4-cup cheese. Chop the vegetables, and sprinkle over dough. Top with remaining 1/4-cup shredded cheese and close lid on grill. Cook for 2 minutes, or until cheese is melted. Serve warm.
Nutrition Information for Grilled Veggie Focaccia
Servings Per Recipe: 6
Per Serving: 38 g carb., 8 g pro., 8 mg chol., 10 g Fat, total, 3 g sat. fat, 2 g fiber, 434 mg sodium, 277 kcal cal.
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Printed from 07/18/2019