Vegetable strudel with yogurt sauce and lettuce Recipe
Recipe Ingredients for Vegetable strudel with yogurt sauce and lettuce
| Amount | Ingredient |
|---|---|
| 250 grams | Wheat flour |
| 80 ml | Water |
| 1 pc | Egg |
| 2 tbsp | Oil |
| 3 medium | Zucchini |
| 2 large | red peppers |
| 1 large | Onion or 2 normal |
| 2 zw | Lemon thyme |
| 3 tbsp | melted butter |
| 2 tbsp | Olive oil |
| some | Salt and pepper (plenty) |
| One Bch | Plain yogurt (150 g) |
| 2 nos | Garlic |
| 1 zw | Basil, fresh |
| 150 grams | mixed lettuce |
| some | Favorite dressing to taste |
Vegetable strudel with yogurt sauce and lettuce Recipe Directions
Flour, water, oil, egg and a pinch of salt Mix together and knead for 15 minutes properly (this goes well in BBA). Shape the dough into a ball and brushed with melted butter, cover. Go at room temperature for about 30 minutes.
A tea towel with pattern Sprinkle with flour and roll it out properly with a rolling pin until the dough out until the pattern looks pretty good through the dough and the dishcloth is almost completely covered. Immediately brush with melted butter. Cut the vegetables into slices and saute in olive oil. Season with plenty of salt, pepper and lemon thyme.
The dough sheet cut lengthwise, so that two parts. The vegetables evenly on both parts. Both roll dough and place on a baking sheet with parchment paper. Brush with butter again.
At 160 ° C hot air in the oven for 30-45 minutes until golden brown. Meanwhile, prepare the yogurt sauce: Cut the garlic and basil and small along with salt, pepper, yogurt and stir well.
Wash the lettuce and read. In a bowl just before serving with your favorite dressing. Serve hot along with the strudel and the yogurt sauce.
