Roasted Vegetable Kebap with Yogurt
(Közlenmiş Sebzeli Yoğurtlu Kebap)
2 medium-size zucchinis, washed, cut in bite size
2 small Japanese eggplant, cut in bite size
1 red Bell pepper, washed, cut in bite size
2 cubanelle peppers, washed, cut in bite size
14-15 small mushrooms, brushed, cut in 3 or 4s
1 onion, peeled, cut in 8
2-3 garlic cloves, do not peel
Extra virgin olive oil
Pide, cut in bite size
Yogurt, room temperature
Canned crushed tomatoes, heated up
Set the oven to broil (grill) and heat it up (or use the barbecue). Arrange all the vegetables on an oven tray. Sprinkle salt and pepper and drizzle extra virgin olive oil all over them, mix. Roast them on the second rack from the top in the oven. Keep checking often enough as some will be roasted earlier. Peel the garlic.
Cut the pides in bite size diagonal shapes and place on the serving plates. Season the grilled vegetables with paprika and mint. Spread them over the pide pieces. Pour the tomato sauce on top and place a few spoons of yogurt on the side.
Serve it as a light lunch. It is a great vegetarian dish:)
Makes 2 servings.