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Homemade roasted bread pancakes with grilled vegetables
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Ingredients

Garlic:

  • 3 cloves of garlic
  • approx. 700 ml vegetable oil

Vegetables:

  • 1 small zucchini
  • 1 eggplant
  • 3 peppers (ideally red and yellow, capsicum)
  • approx. 5 shallots
  • 4 - 5 tablespoons basil pesto 
  • 2 tablespoons vegetable oil
  • lemon (to taste)
  • salt, black pepper
  • 1 teaspoon sugar

Dip:

  • 200 g dried tomatoes in oil
  • 150 g fresh cheese (gherkin)
  • 200 g hummus
  • lemon juice (to taste)
  • 3 cloves garlic
  • salt pepper

Bread:

  • 400 g plain yoghurt
  • approx. 2 cups plain flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 5 garlic cloves
  • 3 tablespoons vegetable oil

Serving:

  • 200 g fresh cheese
  • garlic oil (confit)

Preparation

Garlic:

Chef’s tip: I recommend preparing more garlic at once! You only need a few cloves for the recipe, but the rest can be stored in oil, in a resealable glass it can last for weeks, garlic prepared this way is much easier to digest.

1. Peel the garlic is cloves and roast in a small pot with oil at medium to higher temperature, roast slowly. The point is that the garlic turns golden, softens. It should take you about 10 minutes. 
2. Let the confit garlic cool in the oil and either use it straight away or store it for later use.

Vegetables:

1. Heat the barbecue to max.
2. Cut zucchini and the eggplant into larger pieces. Remove the peppers and cut into medium-size slices. Peel shallots and slice. 
3. Cook the prepared vegetables slightly (it caramelizes nicely on the surface and gets a better taste), mix with oil, put on the plancha or griddle and bake until it is nicely colored - 10 minutes.
4. Wait for the vegetables to cool down a little, then add salt, pepper and gently mix with the pesto in the bowl.
5. Add lemon as needed.
6. Let the vegetables ideally rest for a while before serving, so that the tastes come together well.

Dip:

1. Mix the dried tomatoes with a hummus into a fine paste, then add the cheese and mix again. 
2. Add salt, pepper and lemon to your taste.

Bread:

1. Put all the ingredients (except oils) in one bowl and mix. 
2. Coat the work surface with oil and swivel the dough.
3. Start kneading, 1-5 minutes. If necessary, you can add some flour ... The dough must not stick to your hands, it should be elastic.
4. Start shaping the cakes. Divide the dough into about 3 pieces and roll each into thin, about 1 cm tall, flat cakes.
5. Put the pancakes on a heated grill one after the other and do not turn them until they inflate and peel off. Grill for 2 to 3 minutes from each side.

Chef’s tip: The ratio of flour and yogurt should be about 1: 1. Water can also be used instead of yogurt.

Serving:

Spread the pancakes lightly with the garlic oil and spread a layer of tomato dip on top of them, topping up with grilled vegetables, a little bit of cheese and chopped herbs.

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