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🍽️ Crispy Vegetable Skewers with Yogurt Dip

536 kcal · 30 min · 4 servings

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 clove garlic
• 150 g whole wheat ciabatta
• 1 egg yolk
• 200 g Greek yogurt
• 1 pinch chili flakes

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a small pot and cover them with water.
3. 3. Boil the potatoes for about 15 minutes until they are cooked through.
4. 4. Drain the water and rinse the potatoes briefly with cold water to cool them down.
5. 5. Peel the cooled potatoes.
6. 6. Wash the zucchini under running water.
7. 7. Dry the zucchini with a kitchen towel.
8. 8. Remove the hard ends of the zucchini.
9. 9. Cut the zucchini into slices about 2 centimeters thick.
10. 10. Cut the bell pepper into quarters.
11. 11. Remove the inside of the bell pepper, including the seeds.
12. 12. Wash the deseeded pepper pieces.
13. 13. Cut the bell pepper into cubes about 2 centimeters in size.
14. 14. Wash the tomatoes.
15. 15. Thread the potatoes, zucchini slices, and pepper cubes alternately onto the wooden skewers.
16. 16. Use about two to three skewers per serving.
17. 17. Heat the oil in a frying pan.
18. 18. Season the skewers with salt and pepper.
19. 19. Fry the skewers in the hot oil until golden brown on all sides.
20. 20. Peel the garlic.
21. 21. Rub a baking dish measuring about 20 by 20 centimeters with the garlic.
22. 22. Cut the bread into coarse cubes.
23. 23. Place the bread cubes into the prepared baking dish.
24. 24. Preheat the oven and set it to the grill function.
25. 25. Place the dish on the middle rack of the oven.
26. 26. Toast the bread for about 4 minutes until it is crispy.
27. 27. Place the fried skewers directly on top of the toasted bread in the dish.
28. 28. Separate the egg: Remove the yolk and use the egg white for another purpose.
29. 29. Put the yogurt into a small bowl.
30. 30. Add three tablespoons of water.
31. 31. Add the egg yolk.
32. 32. Season the mixture with salt and pepper.
33. 33. Add chili flakes.
34. 34. Whisk everything well with a fork until a smooth sauce forms.
35. 35. Pour the yogurt sauce evenly over the skewers.
36. 36. Preheat the oven: Set it to 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced or gas level 2-3).
37. 37. Place the dish back on the middle rack.
38. 38. Bake the skewers for 15 to 20 minutes until the sauce is bubbly and golden.

Nutrition per serving

• kcal: 536
• Protein: 16 g · Fett/Fat: 25 g · Carbs: 57 g