Grilled Vegetables on Focaccia

It may not look like it but I’m having these light meals as mush as possible. Our Biggest Loser contest is still on going, btw, and I am still rooting for the P5,000 pot money. Sis has been my Bob and Jillian these past few weeks telling me that I am on a diet.

Have I told you I bought a stepper? Well, I did and so far, I’m loving it. It is filling these cold summer nights without peanutbutter♥ [*wink].

Yesterday, at the grocery, I was able to keep my hands off the chips…and the chocolates…and everything else. But you know I can’t do this forever. I am just keeping a weight goal in mind and hope that I reach that goal by July. Until I reach that goal, I’ll be eating lightly and will be avoiding rice as much as I can.

Now, I’m leaving you with a sandwich I had for lunch today and I hope you try it sometime because it is really good.

Grilled Vegetables on Focaccia

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★★★★

4 from 1 reviews

• Author: The Peach Kitchen

Ingredients

Scale 1x2x3x

• Focaccia Bread
• 1 yellow bell pepper, cut into strips
• 1 eggplant, sliced
• 1 zucchini, sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• salt and pepper to taste
• cream cheese

Instructions

1. Season vegetables with salt, pepper and garlic powder.
2. Brush grill pan with olive oil and grill veggies until tender.
3. Toast sliced focaccia bread.
4. Spread some cream cheese on one of the focaccia bread.
5. Layer grilled veggies on top of the cream cheese.Top with another slice of focaccia bread.
6. Serve warm.

This is perfect for Lent! And those of you who doesn’t eat vegetables? Try this and you’ll never look at vegetables the same way again.