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Pork and Grilled Vegetables Focaccia
2013-08-06
https://www.metro.ca/userfiles/image/recipes/focaccia-porc-legumes-grilles-3389.jpg
PT25M
PT35M
PT1H00M
Preheat barbecue at medium.Mix mayonnaise, garlic and pesto. Set aside in a cool place.Make a papillote out of aluminum foil and place in it the onion, artichoke hearts, dried tomatoes, oil, oregano, basil and bay leaf.Close the papillote and barbecue 15 to 20 minutes.Grill the hot pepper halves skin side down until the skin is black. Set aside.Grill eggplant slices 2 minutes per side. Set aside.Remove the skin from the hot peppers with a knife. Mince flesh and set aside. Remove the skin from the eggplant slices. Mince and set aside with hot peppers. Add the ingredients in the papillote to the hot peppers and eggplants.Slowly pour olive oil. Season.Grill souvlakis 3 minutes per side.Heat foccacia bread.Serve souvlakis in foccacia bread garnished with pesto sauce.
4
Chef Robert Villeneuve
3
4
5
1
1/4 cup (60 mL) mayonnaise
2 tsp. (10 mL) garlic clove, finely chopped
1 Tbsp. (15 mL) pesto
1 medium sized onion, minced
4 artichoke, in small rounds
4 dried tomatoes, cut in small strips
2 Tbsp. (30 mL) mezzo olive oil
1 fresh oregano stem, chopped
7 fresh basil, chopped
1 bay leaf
1 red hot pepper, cut in half and seeded
1 green hot pepper, cut in half and seeded
1 small eggplant, sliced lengthwise
olive oil to taste
sea salt and ground black pepper to taste
5*2 1/2 oz (5*80 g) pork souvlakis
4 bread, slit sideways, or gourmet Italian flatbread
Pork and Grilled Vegetables Focaccia
-
![]()
Lactose-free
4
servings
0:25
Preparation
0:35
COOKING
1:00
TOTAL TIME
Ingredients
-
1/4 cup
(60 mL)mayonnaise
-
2 tsp.
(10 mL)garlic clove, finely chopped
-
1 Tbsp.
(15 mL)pesto
-
1
medium sized onion, minced
-
4
artichoke, in small rounds
-
4
dried tomatoes, cut in small strips
-
2 Tbsp.
(30 mL)mezzo olive oil
-
1
fresh oregano stem, chopped
-
7
fresh basil, chopped
-
1
bay leaf
-
1
red hot pepper, cut in half and seeded
-
1
green hot pepper, cut in half and seeded
-
1
small eggplant, sliced lengthwise
-
olive oil to taste
-
sea salt and ground black pepper to taste
-
5*2 1/2 oz
(5*80 g)pork souvlakis
-
4
bread, slit sideways, or gourmet Italian flatbread
Preparation
Preheat barbecue at medium.
Mix mayonnaise, garlic and pesto. Set aside in a cool place.
Make a papillote out of aluminum foil and place in it the onion, artichoke hearts, dried tomatoes, oil, oregano, basil and bay leaf.
Close the papillote and barbecue 15 to 20 minutes.
Grill the hot pepper halves skin side down until the skin is black. Set aside.
Grill eggplant slices 2 minutes per side. Set aside.
Remove the skin from the hot peppers with a knife. Mince flesh and set aside. Remove the skin from the eggplant slices. Mince and set aside with hot peppers. Add the ingredients in the papillote to the hot peppers and eggplants.
Slowly pour olive oil. Season.
Grill souvlakis 3 minutes per side.
Heat foccacia bread.
Serve souvlakis in foccacia bread garnished with pesto sauce.
Source :
Chef Robert Villeneuve
Legal Notice
Lactose-free recipes
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.
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