Patties

• 600 g (1-1/3 lbs.) of duBreton extra-lean ground pork
• 1 egg
• 2 slices of whole-wheat bread, in crumbs
• 45 mL (3 tbsp.) of green or black olive tapenade
• 30 mL (2 tbsp.) of fresh chives, chopped
• Fresh-ground pepper and salt to taste

Grilled vegetables

• 30 mL (2 tbsp.) of olive oil
• 30 mL (2 tbsp.) of balsamic vinegar
• 1 clove of garlic, chopped
• 5 mL (1 tsp.) of lemon zest
• Fresh-ground pepper and salt to taste
• 1 zucchini, sliced
• 1 red pepper, quartered
• 1 yellow pepper, quartered
• 500 mL (2 c.) of choice of mushrooms (shiitake, portobello, white, button, etc.)
   

Dijonnaise sauce

• 80 mL (1/3 c.) of mayonnaise
• 30 mL (2 tbsp.) of Dijon mustard
• 10 mL (2 tsp.) of whole-grain mustard

1. Place pork in a bowl, add remaining patty ingredients and mix well. Add plenty of ground pepper (use salt with care as tapenade is often very salty).
2. Form into 8 thin patties and place on a plate or, if using oven, a baking sheet covered with parchment paper.
3. Preheat barbecue to medium-high or conventional oven to 210°C (425°F).
4. In a large bowl, mix oil, vinegar, garlic and lemon zest. Season to taste.
5. Add vegetables and mix until thoroughly coated.
6. Cook pork patties and vegetables for 12 - 15 minutes. Remove vegetables as soon as they are done.
7. Meanwhile, mix dijonnaise sauce ingredients and set aside in refrigerator.
8. Allow 2 patties per person, topping with grilled vegetables and serving with dijonnaise sauce on side.

For variety, form the pork into small 2.5 cm (1 in.) meatballs instead.