Aimer faire plaisir à ceux qu'on aime

Ingredients

• 2 slices Champlain cheese
• 1 red pepper, halved
• 1 yellow pepper, halved
• 1 red onion, sliced into wheels
• 1 zucchini, bias-sliced
• 1 small eggplant, sliced into wheels
• 2 garlic cloves, chopped
• 30 ml (2 tbsp.) olive oil
• Salt and freshly ground pepper
• A couple of basil leaves
• 15 ml (1 tbsp.) sundried tomatoes, sliced into thin strips
• Bread chosen: Tortilla

Preparation

In a large bowl, mix the peppers, red onion, zucchini, eggplant and garlic together. Cover with olive oil, season with salt and pepper, and mix until well coated.

On the BBQ or in the oven, first grill the peppers skin-side down until they become black. Let cool in a covered dish and then remove the skin. Set aside.

Meanwhile, grill the rest of the vegetables. Set aside on a plate.

Fill the tortilla with the grilled vegetables, basil leaves, sundried tomatoes and cheese slices. Roll up and cut in half. 

Suggestion

Try this recipe with: Providence Oka or Le Mi-Carême.