1 Pot, 1 Skillet, 1 Casserole dish, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 4 Wooden skewers, 1 Fork
1 Rinse the potatoes. Cook in a small pot of water for about 15 minutes. Shock in cold water, then cut and peel potatoes.
2 While the potatoes are cooking rinse zucchini, wipe dry, trim and cut the into 2-cm (approximately 3/4-inch) slices. Rinse the bell pepper, cut into quarters, remove seeds and cut into 2-cm (approximately 3/4-inch) cubes. Rinse the cherry tomatoes.
3 Thread potatoes, zucchini slices, bell pepper cubes and tomatoes onto wooden skewers (about 2-3 skewers per serving).
4 Heat the olive oil in a pan. Season the skewers with salt and pepper and fry until golden brown.
5 Peel the garlic and rub it onto a 20 x 20 cm (approximately 8 x 8 inch) baking dish.
6 Cut bread into coarse breadcrumbs and add to the pan. Place on the middle oven rack and broil under the oven broiler for about 4 minutes.
7 Place skewers on top of the breadcrumbs in the pan.
8 Separate the egg (save the egg white for another use). Mix yogurt, 3 tablespoons of water, egg yolk, salt, pepper and red pepper flakes with a fork.
9 Spread the yogurt sauce over the skewers. Bake in preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) on the middle rack for 15-20 minutes.