Roasted Vegetable Focaccia
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 118.2
- Total Fat: 6.3 g
- Cholesterol: 17.1 mg
- Sodium: 174.5 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 0.9 g
- Protein: 8.6 g
View full nutritional breakdown of Roasted Vegetable Focaccia calories by ingredient
Number of Servings: 8
Ingredients
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1/2 Medium red onion thinly sliced
2 cups sliced fresh mushrooms
1 Yellow bell pepper sliced into slivers
2 Plum tomatoes chopped
1/2 tsp olive oil
2 tbsp balsamic vinegar
1 small clove garlic minced
Freshly ground pepper
1 12 inch Thin crust Italian Focaccia
1 cup grated part skim mozzarella cheese
Directions
Combine all vegetables in a large bowl. Measure oil, vinegar, garlic, basil and pepper into a small bowl. Pour over veggies. Toss together, Place vegetables in a single layer on large ungreased baking sheet with sides. Bake uncovered in 500° oven on top rack for 10 minutes until veggies are tender.
REduce heat to 450°. Arrange roasted veggies on focaccia in large pizza pan or directly on rack in center of oven and bake for 8-10 minutes until cheese is melted and crust is crispy.
Cuts into 8 large wedges.
When I added the focaccia, I couldn't find the right one on my search.
the total calories per wedge is 168 and only 3.9 gms of fat. Not sure how the recipe calculator will total it
Number of Servings: 8
Recipe submitted by SparkPeople user BETHM202.
REduce heat to 450°. Arrange roasted veggies on focaccia in large pizza pan or directly on rack in center of oven and bake for 8-10 minutes until cheese is melted and crust is crispy.
Cuts into 8 large wedges.
When I added the focaccia, I couldn't find the right one on my search.
the total calories per wedge is 168 and only 3.9 gms of fat. Not sure how the recipe calculator will total it
Number of Servings: 8
Recipe submitted by SparkPeople user BETHM202.
Member Ratings For This Recipe
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