Vegetable Kebabs

Ingredients

• 250 g small potatoes (8 small potatoes)
• 250 g Zucchini (1 Zucchini)
• 1 yellow bell pepper
• 8 Cherry tomatoes
• 2 tbsp olive oil
• Salt
• Pepper
• 1 Garlic clove
• 150 g whole‑grain ciabatta
• 1 egg yolk
• 200 g Greek yogurt
• 1 tsp chili flakes

Instructions

1. 1.

   Wash the potatoes. In a small pot, boil them in water for about 15 minutes. Drain, rinse with cold water and peel.

2. 2.

   While the potatoes cook, wash the zucchini, pat dry, trim and cut into 2 cm thick slices. Quarter the bell pepper, remove seeds, wash and cut into 2 cm cubes. Wash the tomatoes.

3. 3.

   Skewer the potatoes, zucchini slices, and other vegetables on wooden skewers (about 2–3 per portion).

4. 4.

   Heat oil in a pan. Season the skewers with salt and pepper and fry them in the hot oil until golden brown all around.

5. 5.

   Peel the garlic and rub an oven dish (approx. 20x20 cm) with it.

6. 6.

   Coarsely cube the bread and place it in the dish. Roast under the hot grill on the middle rack for about 4 minutes.

7. 7.

   Place the skewers on top of the bread in the dish.

8. 8.

   Separate the egg (save the white for another use). Mix yogurt, 3 tbsp water, egg yolk, salt, pepper, and chili flakes with a fork.

9. 9.

   Spread the yogurt sauce over the skewers. Bake in a preheated oven at 180 °C (convection: 160 °C, gas: level 2–3) on the middle rack for 15–20 minutes until bubbly.