Focaccia with Grilled Chicken and Vegetables

Focaccia with Grilled Chicken and Vegetables
  • 4 servings
  • 0:25 Preparation
  • 0:35 Cooking
  • 1:00 Total Time


Add all
  • 1/4 cup
    (60 mL)


  • 2 tsp.
    (10 mL)

    chopped garlic

  • 1 Tbsp.
    (15 mL)


  • 1

    medium onion, thinly sliced

  • 4

    artichoke hearts, thinly sliced

  • 4

    sun-dried tomatoes, thinly sliced

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1

    fresh oregano, crumbled

  • 1

    fresh basil, crumbled

  • 1

    bay leaf

  • 1

    red pepper, cut in half, membranes and seeds removed

  • 1

    green pepper, cut in half, membranes and seeds removed

  • 1

    small eggplant, sliced lengthwise

  • extra virgin olive oil to taste

  • sea salt and freshly ground pepper to taste

  • 8

    chicken souvlakis

  • 4

    focaccia breads, sliced sideways or gourmet italian flatbread


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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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