Veggie Focaccia

On each bottom half of focaccia, layer
one-fourth each of spinach, peppers, mozzarella, and artichokes

Total time 20 minutes

Makes 4 main-dish servings

·        
1 tbsp. red wine vinegar

·        
1 tbsp. extra virgin olive oil

·        
1 sm. Shallot, finely chopped

·        
½ tsp. fresh thyme leaves, chopped

             Salt and pepper

·        
1 jar artichoke hearts (9 to 10 oz.), rinsed,
drained, and cut into quarters

·        
1 jar roasted red peppers (16 oz.), patted dry

·        
3 oz. baby spinach leaves (5 c.)

·        
4 (5-in. –square) pieces focaccia bread

·        
¼ c. prepared basil pesto

·        
2 tbsp. mayonnaise

·        
1 lb. (1 lg. ball) fresh mozzarella cheese,
thinly sliced

1. In small bowl, whisk together vinegar,
   oil, shallot, thyme, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground
   black pepper. Place artichokes in a medium bowl, peppers in another bowl,
   and spinach in a third bowl. Divide dressing among all 3 bowls. Toss all
   food in bowls until well coated.
2. With serrated knife, split each focaccia
   square horizontally in half. In another small bowl, stir together pesto
   and mayonnaise. Spread on all cut sides of focaccia.
3. On each bottom half of focaccia, layer
   one-fourth each of spinach, peppers, mozzarella, and artichokes. Replace
   top halves of focaccia.

Each serving: About 785 calories, 31 g protein, 69 g carbohydrate, 43 g total fat
(18 g saturated), 4 g fiber, 97 mg cholesterol, 1,260 mg sodium.

Veggie
focaccia