Grilled Round Loaf Provençale

Grilled Round Loaf Provençale
  • 6 servings
  • 1:00 Preparation
  • 0:30 Cooking
  • 5:30 Total Time

Ingredients

Add all
  • 1

    8 inch (20 cm) round loaf crusty bread

  • 3 Tbsp.
    (45 mL)

    melted butter

  • 3

    garlic cloves, chopped

  • 1 Tbsp.
    (15 mL)

    fresh basil, chopped

  • 1 Tbsp.
    (15 mL)

    fresh parsley, chopped

  • 1 Tbsp.
    (15 mL)

    fresh chives, chopped

  • To taste, Salt and pepper

  • 1

    medium eggplant in 1/4 inch (0.6 cm) slices

  • 2

    zucchini in diagonal 1/4 inch (0.6 cm) slices

  • 3

    yellow, red or green peppers, halved with seeds removed

  • 1

    chicken breast (2 pieces)

  • 1 1/2 cup
    (375 mL)

    grated swiss-type cheese

  • Dressing:

  • 1 cup
    (250 mL)

    plain yogurt

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 2

    garlic cloves, chopped

  • 1/4 cup
    (60 mL)

    capers, drained

  • 1/4 cup
    (60 mL)

    fresh basil, chopped

  • 1 tsp.
    (5 mL)

    honey

  • To taste, Salt and pepper

Preparation

Slice off the top, approx. 1/2 inch (1.25 cm), of the loaf.

Remove the bread inside the crust. Brush the inside of the loaf with the butter, garlic and fine herbs mixture. Salt and pepper.

Cook the eggplant, zucchini, peppers and chicken on the barbecue.

Remove the skin from the peppers and dry them well.

Cut the chicken into thin slices.

Combine all dresing ingredients and mix.

Alternate half of the following ingredients, in rows, in the bread cavity : eggplant, peppers, dressing, chicken, cheese and zucchini.

Repeat the operation. Replace the top slice and wrap the loaf in aluminium foil.

Place a weight (tin can or other) on the loaf. Refrigerate 4 to 6 hours before serving.

Cut into wedges.

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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