Combining fire-roasted vegetables with lightly toasted focaccia bread turns a crowd-pleasing dish into a Mediterranean-style classic.
Prep time: 30 minutes
Total cooking time: 2 hours
1 large white onion, halved
1.5 lb. of vine-ripened tomatoes, halved
1 head of garlic, top removed
1 teaspoon of coarse salt
3 tablespoons of olive oil, divided in two portions
6 ounces of soft goat cheese
Dried herbs: any combination of rosemary, oregano, thyme
9 x 12 inch sheet of pre-made focaccia bread often sold in supermarkets.
In a roasting pan, combine the halved onions, tomatoes and garlic. Spoon olive oil over assembled vegetables. Season with herbs and coarse salt. Cover and cook over a low heat for 1.5 hours. Reduce until vegetables are caramelized. Remove from grill.
Slice the vegetables into coarse chunks. Scoop the garlic from the head. Set aside.
Give focaccio a light brushing of olive oil on the bottom crust.
Top with goat cheese and grilled vegetables. Cover grill and toast lightly over dying embers. Serve warm.