Pork and Grilled Vegetables Focaccia

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

Ingredients

Add all
  • 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

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007