Vegetable Kebabswith Yogurt

Name: Vegetable Kebabs
Total time: 1 h 15 min
Yield: 2
Cuisine: Greek
Ingredients: 8 small Potatoes (about 250 grams); 1 Zucchini (about 250 grams); 1 yellow Bell pepper; 8 Cherry tomatoes; 2 tablespoons Olive oil; Salt; Pepper; 1 Garlic clove; 5 ounces Whole-grain ciabatta; 1 Egg; 7 ounces Greek Yogurt (0.1% fat); 1 pinch Red pepper flakes

Vegetable Kebabs - Vegetable Kebabs - A Turkish delicacy of skewered grilled vegetables — Vegetable Kebabs - A Turkish delicacy of skewered grilled vegetables

(0)

Show all ratings

Calories:	536 kcal
Difficulty:	easy
Preparation:	60 min
Ready in:	75 min

Low-sugar

Vegetarian

Vitamin-rich

Mineral-rich

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	536 kcal	(27%)
Protein	16 g	(32%)
Fat	25 g	(31%)
Carbohydrates	57 g	(22%)
Added Sugar	0 g	(0%)
Roughage	13 g	(43%)
Vitamin A	0.5 µg	(0%)
Vitamin D	0.8 µg	(16%)
Vitamin E	7.2 mg	(60%)
Vitamin B1	0.5 mg	(45%)
Vitamin B2	0.5 mg	(36%)
Niacin	8 mg	(50%)
Vitamin B6	0.8 mg	(57%)
Folate	125 µg	(63%)
Pantothenic Acid	2 mg	(33%)
Biotin	19.6 µg	(39%)
Vitamin B12	0.7 µg	(28%)
Vitamin C	112 mg	(140%)
Potassium	1173 mg	(59%)
Calcium	226 mg	(28%)
Magnesium	150 mg	(40%)
Iron	6 mg	(43%)
Iodine	21 µg	(14%)
Zinc	3.2 mg	(32%)
Saturates	9 g
Uric Acid	109 g
Cholesterol	176 mg

Recipe development: EAT SMARTER

Ingredients

For servings

8	small Potatoes (about 250 grams)
1	Zucchini (about 250 grams)
1	yellow Bell pepper
8	Cherry tomatoes
2 tablespoons	Olive oil
	Salt
	Pepper
1	Garlic clove
5 ounces	Whole-grain ciabatta
1	Egg
7 ounces	Greek Yogurt (0.1% fat)
1 pinch	Red pepper flakes

Print shopping list

Related recipes

Tofu Vegetable Kebabs

(0)

30 min.

Kitchen Utensils

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

Directions

Display mode:

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.

Comments

This recipe hasn't received any comments yet.