Preparation time:25 min
Cooking time: 3 min
Servings: 4
List of ingredients
- 400 g of Lafleur Authentique Bologna*
- 1 red pepper
- 1 yellow or orange pepper
- 2 zucchini
Sauce:
- 250 mL (1 cup) of ketchup
- 125 mL (1/2 cup) of pineapple, diced
- 15 mL (1 tablespoon) of pineapple juice
- 15mL (1 tablespoon) of fresh chives, snipped with scissors
- Salt and freshly ground pepper to taste
Marinade:
- 125 mL (1/2 cup) of olive oil
- 45 mL (3 tablespoons) of lime juice
- 30 mL (2 tablespoons) of honey
- 5 mL (1 teaspoon) of ginger, chopped
- 5 mL (1 teaspoon) of garlic, chopped
- Salt and freshly ground pepper to taste
* Note: At the deli counter, have 4 slices of Lafleur Authentique Bologna cut about ¼ inch thick (0.5 cm), or about 100 g per slice..
Preparation
- Mix all marinade ingredients in a bowl and set aside.
- Cut bologna slices in four (4 quarters per plate). Slice zucchini and peppers in roughly the same size as bologna slices.
- Place vegetables and bologna in marinade and marinate for at least 15 minutes.
- Grill bologna and vegetables on the BBQ or in a pan for 2 to 3 minutes on each side.
- Dice pineapple and snip chives.
- Mix pineapple, chives, pineapple juice and ketchup in a small bowl.
- Stack slices of vegetables and bologna, alternating ingredients.
- Serve with pineapple sauce and rice or couscous.
Tips from the chef
- Decorate your plates with half lime or orange slices!