Bread twists with courgette

Bread twists with courgette

Total: 2 hr 20 Min. | Active: 30 Min.
vegetarian
Nutritional value / people: 453 kcal
, Fat: 23 g
, Carbohydrate: 44 g
, Protein: 15 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

250 g multi grain flour
40 g grated Parmesan
¾ tsp salt
¼ cube yeast (approx. 10 g), crumbled
1 ½ dl water
1 tbsp olive oil

Bread twists

250 g mushrooms
2 courgettes, cut into approx. 2 cm slices
8 wooden skewers, soaked in water
100 g herb butter, ¼ melted
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How it's done

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Dough

Mix the flour, cheese, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. On a lightly floured surface, roll out the dough into a rectangle approx. 2 cm thick.

Bread twists

Cut the dough into 8 strips and thread onto skewers, alternating with the vegetables. Brush with the melted herb butter.

Charcoal/gas/electric grill:

Cover the bread twists and grill over/on a medium heat (approx. 180 °C, for approx. 20 mins. on all sides. Serve with the remainder of the herb butter.

Good to know
That fits: Grilled meat.

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