Vegetable Skewers with Flatbread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 732 cal. | (35 %) | ||
| Protein | 27.21 g | (28 %) | ||
| Fat | 37.02 g | (32 %) | ||
| Carbohydrates | 81.2 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 68.02 mg | (8,503 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.36 mg | (3 %) | ||
| Vitamin B₁ | 0.49 mg | (49 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 5.73 mg | (48 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 31.02 μg | (10 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 68.89 mg | (73 %) | ||
| Potassium | 689.12 mg | (17 %) | ||
| Calcium | 463.51 mg | (46 %) | ||
| Magnesium | 29.73 mg | (10 %) | ||
| Iron | 4.46 mg | (30 %) | ||
| Iodine | 0.59 μg | (0 %) | ||
| Zinc | 0.43 mg | (5 %) | ||
| Saturated fatty acids | 12 g | |||
| Cholesterol | 37.88 mg |
Ingredients
- For the skewers
- 2 garlic cloves
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped Fresh herbs (such as parsley, oregano and thyme)
- 2 Zucchini
- 1 red Bell pepper
- 1 yellow Bell pepper
- 100 grams Grape tomato
- 200 grams Halloumi cheese
- For the flatbread
- 200 grams Wheat grain
- 200 grams Pastry flour
- 2 tsps Sea salt
- 2 Tbsps olive oil
- Pastry flour (for the work surface)
Preparation steps
For the skewers: Peel the garlic, crush with a garlic press and mix with the olive oil and herbs in a bowl. Season with salt and pepper. Rinse and trim the zucchini and cut lengthwise into very thin slices with a vegetable peeler. Rinse the peppers, cut in half, remove seeds and cut into bite-size cubes. Rinse the tomatoes, drain the cheese and cut both into bite-size pieces. Put the zucchini in a bowl, add the remaining vegetables and cheese and pour in the marinade. Stir and then let marinate in the refrigerator for at least 1 hour.
For the flatbread: In the meantime, grind the wheatberry very finely and mix with the flour and salt in a bowl. Make a well in the middle, add about 300 ml (approximately 1 cup) of lukewarm water and knead until a smooth dough is formed. Add the oil, knead to combine, cover and rest in a warm place for about 40 minutes.
Divide the dough into 12-15 equal pieces, shape into balls and roll out on a floured surface into circles 16-18 cm (approximately 6-7 inches) in diameter.
Fry the flatbread in a dry skillet for 1-2 minutes per side (or bake on a hot pizza stone).
Put the marinated vegetables on skewers, folding the zucchini strips into small accordions. Fry the skewers in a hot pan, brushing repeatedly with the remaining marinade. Fry until golden brown on all sides. Cut the flatbread into pieces and serve with the hot skewers.
