Photo of Grilled vegetable focaccia by WW

Grilled vegetable focaccia

PersonalPoints™ per serving
Total Time
45 min
20 min
25 min
Jazz up a store-bought focaccia or pizza crust with some grilled vegetables, seasoning and cheese and serve this savory pie as an appetizer or side dish. Or, cut it into larger pieces and pair it with a salad for a light lunch. When selecting zucchini for this recipe, look for firm, unblemished vegetables. When it comes to choosing the red and yellow peppers, look for deep, vivid color without any blemishes. Store both the peppers and zucchini in your refrigerator as soon as you get home with them. The zucchini will last about five days and the peppers should last around 10 days.


Sweet red pepper(s)

1 medium, sliced

Yellow pepper(s)

1 medium, sliced

Uncooked zucchini

1 medium, sliced

Garlic clove(s)

2 medium clove(s), peeled

Store bought focaccia bread any type

10 oz, or pre-baked pizza crust

Grated Parmesan cheese

2 Tbsp


1 Tbsp, chopped

Fresh parsley

1 Tbsp, chopped

Black pepper



  1. Coat the vegetables with cooking spray and grill them until charred and tender.
  2. Preheat the oven to 500ºF (260ºC). Wrap the garlic in a paper towel and microwave until tender, about 1 minute. Rub the garlic on the focaccia or pizza crust.
  3. Spread the vegetables over the focaccia or pizza crust. Bake 6 to 8 minutes. Sprinkle with Parmesan cheese, basil, parsley and pepper. Cut into 8 wedges and serve.