Roasted Mediterranean Vegetable Focaccia

You can roast the vegetables 1 day ahead. Just make sure to rewarm them before using them.

4 plum tomatoes, halved
2 large portobello mushrooms, sliced
1 red bell pepper, cut into 1-inch wedges
1/2 small eggplant, thinly sliced
1 small red onion, thinly sliced
1 (8-inch) focaccia bread
1 (14-oz.) can quartered artichoke hearts, drained, rinsed
2 tablespoons balsamic vinegar
1/4 cup crumbled tomato-basil feta cheese

1. Heat oven to 450°F. Line 15x10x1-inch baking pan with foil. Place tomatoes (skin side-up), mushrooms, bell pepper, eggplant and onion on pan. Lightly spray vegetables with cooking spray.

2. Bake 15 to 25 minutes or until vegetables are tender and lightly browned. Place vegetables in large bowl.

3. Place bread on ungreased baking sheet; bake 3 to 5 minutes or until heated through.

4. Meanwhile, add artichoke hearts and vinegar to vegetables; toss gently to coat.

5. Cut bread in half horizontally. Place vegetables on bottom half; top with cheese. Cover with top half of bread. Cut into quarters; serve warm.

4 servings

PER SERVING: 295 calories, 8 g total fat (2 g saturated fat), 10.5 g carbohydrate, 49.5 g protein, 5 mg cholesterol, 820 mg sodium, 8 g fiber