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- Bread twists with courgette
Bread twists with courgette
Nutrition facts per serving:
- Energy in kcal about 453
- Fat about 23g
- Carbohydrates about 44g
- Protein about 15g
This is needed
This is needed
for 4 people
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Dough
- 40 g grated Parmesan
- 0.25 cube yeast (approx. 10 g), crumbled
- 0.75 tsp salt
- 250 g multi grain flour
- 1.5 dl water
- 1 tbsp olive oil
Bread twists
- 250 g mushrooms
- 8 wooden skewers, soaked in water
- 2 courgettes, cut into approx. 2 cm slices
- 100 g herb butter, ¼ melted
And that's how it's done
And that's how it's done
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.
