Fresh Flatbread with Grilled Vegetable

30 min
- Preparation 10 min
- Cooking 20 min

Ingredients

4 People

For the vegetables:
1 Zucchini
1 Eggplant
3 Peppers
5 Vegetables
5 Shallots
150 g Mushrooms
4 tbsp. Basil pesto
2 tbsp. Vegetable oil
Lemon
Salt and pepper
1 tsp. Sugar
For the dip:
200 g Sun-dried tomatoes
150 g Cream cheese
200 g Hummus
Lemon juice
3 Garlic
Salt and pepper
For the bread:
400 g Natural yoghurt
2 cups Flour
2 tbsp. Baking powder
1 tsp. Salt
5 Garlic
3 tbsp. Oil
For topping:
200 g Cream cheese
Oil
Fresh herbs

Preparation

Step 1

Preheat the grill and meanwhile cut the zucchini and eggplant into large pieces. Remove the insides of the peppers and cut them into medium-sized slices. Then peel the shallots and cut into rings. Peel the carrots and cut lengthwise into slices. Clean and halve the mushrooms.

For the vegetables:

Zucchini

Eggplant

Peppers

Vegetables

Shallots

g Mushrooms

Step 2

Mix the vegetables with the oil and fry on the grill plate, aluminum tray or in the grill pan. After about 10 minutes, the vegetables will get a nice color.

Step 3

Allow the vegetables to cool and season in a bowl with salt, pepper and basil pesto. Season with lemon juice and leave to stand for a while before serving the grilled vegetables.

tbsp. Basil pesto

Lemon

Salt and pepper

Step 4

To make the hummus dip, mix the sun-dried tomatoes with the hummus to form a paste and fold in the cream cheese. Season to taste with salt, pepper and lemon juice.

For the dip:

g Sun-dried tomatoes

g Cream cheese

g Hummus

Lemon juice

Salt and pepper

Step 5

For the flatbreads, place all the ingredients except the oil in a bowl, mix together and knead on the work surface for 1-5 minutes. When the dough no longer sticks to your hands and is easy to stretch, it can be shaped. To do this, divide the dough into 4 parts and roll each out to about 1 cm. Place the bread patties on the grill or in the pan: as soon as it bubbles and comes away easily, you can turn it over. The dough should be grilled for about 2-3 minutes on each side.

For the bread:

g Natural yoghurt

cups Flour

tbsp. Baking powder

tsp. Salt

Garlic

Step 6

To serve, divide the hummus dip between four plates, arrange the grilled vegetables and flatbread on top and garnish with cheese and fresh herbs. Drizzle with a little oil - done!

For topping:

g Cream cheese

Oil

Fresh herbs