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Low-Fat Cooking

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Now in Original Series format!

Cover to cover, Low-Fat Cooking is brimming with more than 150 great-tasting recipes, each offering less than 10 grams of fat per serving. This collection of inviting appetizers to luscious desserts is a reflection of today's health conscious approach to cooking—less fat and fresh ingredients. Helpful information on fat content, substitute ingredients and even how to read package labelling are some of the features to be found in opening pages. Isn't it great how simple and delicious it can be to enjoy healthy, homemade cuisine!
  • $16.99 CAN
  • $16.99 US/INTL
Low-Fat Cooking
Roasted Vegetable Focaccia

Roasted Vegetable Focaccia      "Roasted Vegetable Focaccia" is available in PDF format print friendly version
So eye-catching! So delicious! So easy!
 
Medium red onion, thinly sliced1/21/2
Sliced fresh mushrooms2 cups500 mL
Yellow or orange bell pepper, cut into slivers11
Plum tomatoes, chopped22
 
Olive oil1/2 tsp.2 mL
Balsamic vinegar2 tbsp.30 mL
Small garlic clove, crushed11
Chopped fresh basil2 tbsp.30 mL
Freshly ground pepper1/4 tsp.1 mL
 
Thin crust Italian focaccia 11
or flatbread, 12 inch (30 cm)
Grated part-skim mozzarella cheese1 cup250 mL
 
Combine all 4 vegetables in large bowl.

Measure oil, vinegar, garlic, basil and pepper into small bowl. Whisk together well. Pour over vegetables. Toss together. Place vegetables in single layer on large ungreased baking sheet with sides. Bake, uncovered, in 500°F (260°C) oven on top rack for 10 minutes until vegetables are tender.

Reduce heat to 450°F (230°C). Arrange roasted vegetables evenly on focaccia, spreading to edges. Sprinkle with cheese. Place focaccia in large pizza pan or directly onto rack in center of oven and bake for 8 to 10 minutes until cheese is melted and crust is crispy. Cuts into 8 large wedges.
 
1 wedge: 168 Calories; 8 g Protein; 3.8 g Total Fat (1.8 g Sat., 9.7 mg Cholesterol); 546 mg Sodium; 2 g Dietary Fiber
 
 
 
Reprinted from Low-Fat Cooking © Company's Coming Publishing Limited

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