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Grilled Round Loaf Provençale https://www.metro.ca/userfiles/image/recipes/miche-provencale-grillee-350.jpg PT1H00M PT30M PT5H30M
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.
6
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 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
Grilled Round Loaf Provençale

Grilled Round Loaf Provençale

Rate this recipe
1 Vote
6
servings
1:00
Preparation
0:30
COOKING
5:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    8 inch (20 cm) round loaf crusty bread
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    DEMPSTER'S RYE BREAD

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    675 g SELECTED VARIETIES

  • 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
  • 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
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    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

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    PRODUCT OF MEXICO 6.59/kg

  • 1
    chicken breast (2 pieces)
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    FRESH STUFFED CHICKEN BREAST

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    BONELESS SKINLESS SELECTED VARIETIES 15.41/KG

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    $5.99 /lb

    BONELESS AND SKINLESS SELECTED VARIETIES 13.21/kg

  • 1 1/2 cup
    (375 mL)
    grated swiss-type cheese
  • Dressing:

  • 1 cup
    (250 mL)
    plain yogurt
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    LIBERTÉ GREEK YOGURT

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  • 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
Imprimer ma sélection

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

Legal Notice

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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