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Focaccia with Grilled Chicken and Vegetables https://www.metro.ca/userfiles/image/recipes/focaccia-poulet-legumes-grilles-5224.jpg PT25M PT35M PT1H00M
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.
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1/4 cup (60 mL) mayonnaise 2 tsp. (10 mL) chopped garlic 1 Tbsp. (15 mL) pesto 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
Focaccia with Grilled Chicken and Vegetables

Focaccia with Grilled Chicken and Vegetables

Rate this recipe
4 Votes
  • Lactose-free
4
portions
0:25
Preparation
0:35
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    mayonnaise
  • 2 tsp.
    (10 mL)
    chopped garlic
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  • 1 Tbsp.
    (15 mL)
    pesto
  • 1
    medium onion, thinly sliced
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    CARROTS

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    2 lb PRODUCT OF ONTARiO, CANADA No. 1 GRAD YELLOW ONIONS 2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 4
    artichoke hearts, thinly sliced
  • 4
    sun-dried tomatoes, thinly sliced
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    1 l SELECTED VARIETIES


  • 1
    fresh oregano, crumbled
  • 1
    fresh basil, crumbled
  • 1
    bay leaf
  • 1
    red pepper, cut in half, membranes and seeds removed
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    RED, YELLOW OR ORANGE SWEET PEPPERS

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  • 1
    green pepper, cut in half, membranes and seeds removed
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  • 1
    small eggplant, sliced lengthwise
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    PRODUCT OF U.S.A. OR MEXICO GREEN ZUCCHINIS PRODUCT OF MEXICO 3.28/kg



  • extra virgin olive oil to taste
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    SAVE $6.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    750 ml - 1 L SELECTED VARIETIES


    COLAVITA EXTRA VIRGIN OLIVE OIL

    COLAVITA EXTRA VIRGIN OLIVE OIL

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    1 l SELECTED VARIETIES



  • sea salt and freshly ground pepper to taste
  • 8
    chicken souvlakis
  • 4
    focaccia breads, sliced sideways or gourmet italian flatbread
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    FRONT STREET BAKERY ITALIAN OR FRENCH BREAD

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    450 g


Imprimer ma sélection

Preparation

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

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Lactose-free recipes

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