Ingredients

The following ingredients have 2 Servings
  • 8 small potatoes (about 9 ounces)
  • 1 zucchini (about 9 ounces)
  • 1 yellow Bell pepper
  • 8 Cherry tomatoes
  • 2 Tbsps olive oil
  • salt
  • peppers
  • 1 garlic clove
  • 5 ozs Whole grain ciabatta
  • 1 egg
  • 7 ozs Greek Yogurt (0.1% fat)
  • 1 pinch Red pepper flakes

Instruction

  • Rinse the potatoes. Cook in a small pot of water for about 15 minutes. Shock in cold water, then cut and peel potatoes.
  • While the potatoes are cooking rinse zucchini, wipe dry, trim, and cut them into approximately 3/4-inch slices. Rinse the bell pepper, cut into quarters, remove seeds and cut into approximately 3/4-inch cubes. Rinse the cherry tomatoes.
  • Thread potatoes, zucchini slices, bell pepper cubes and tomatoes onto wooden skewers (about 2-3 skewers per serving).
  • Heat the olive oil in a pan. Season the skewers with salt and pepper and fry until golden brown.
  • Peel the garlic and rub it onto an approximately 8 x 8 inch baking dish.
  • 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.
  • Place skewers on top of the breadcrumbs in the pan.
  • 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.
  • Spread the yogurt sauce over the skewers. Bake in a preheated oven at 350°F/convection 325°F on the middle rack for 15-20 minutes.