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Preheat the barbecue to medium. Mix together the mayonnaise, garlic and pesto. Set aside in a cool place.
Make a papillote out of aluminium foil and inside place the onion, artichoke hearts, sun-dried tomatoes, oil, oregano, basil and bay leaf.
Seal the papillote and cook on the barbecue for 15 to 20 minutes. Grill the pepper halves skin side down until the skin blackens. Set aside.
Grill the eggplant slices for 2 minutes per side. Set aside. Scrape off the charred pepper skins with a knife.
Thinly slice the peppers and set aside.Remove the skin from the eggplant slices. Thinly slice and set aside with the peppers.
Add the papillote ingredients to the pepper mixture. Drizzle over some olive oil. Season.
Grill the souvlakis 3 minutes per side. Heat the focaccias. Serve the souvlakis in the focaccias; garnish with the pesto sauce and grilled vegetables.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.