Grilled Vegetables with Bread Sticks

For the bread sticks, crumble the yeast into a bowl and dissolve with a little water. Mix with 2 tablespoons of flour and leave, covered, for about 30 minutes.

Pile the remaining flour on a work surface and make a well in the center. Pour in the yeast, along with a pinch of salt and the remaining water. Knead thoroughly to form a smooth dough.

Place the dough in a bowl and leave to rise for at least 1 hour in a warm place, until its volume has doubled.

Place the dough on a floured work surface and thoroughly knead again. Divide into small portions and roll out into long, thin strands with a flat hand. Wrap them in a spiral around wooden skewers and leave to rise again for about 15 minutes.

Grill the bread sticks on a hot barbecue until completely golden.

For the vegetables, rinse the lemons in hot water and half crosswise.

Rinse and trim the vegetables and cut in half lengthwise.