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.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
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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