John Myers
Ingredients for 4 servings:
- 1 pack of dumplings (bread dumplings in boil-in-the-bags)
- 200 g zucchini
- 100 g mushrooms
- 200 g feta cheese
- 12 cocktail tomatoes
- 5 tbsp olive oil
- 1 tsp herbs de Provence
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Bread dumplings with a twist
Prepare the bread dumplings according to the package instructions, remove from the boil-in-the-bag bags, and let cool. Wash the zucchini and trim the mushrooms. Halve the feta cheese lengthwise. Slice the vegetables and cheese. Cut each dumpling into four to five slices. Thread slices of dumpling, zucchini, mushrooms, and cheese onto four skewers, alternating between them. Use one dumpling for each skewer. Thread a cocktail tomato onto each end. Mix the oil with the Provençal herbs, season with salt and pepper. Place each skewer on a piece of aluminum foil and drizzle with the seasoning oil. Seal the foil at the top. Bake in a preheated oven at 225°C (top/bottom heat), gas mark 4, or 185°C (fan oven) for 15 to 20 minutes.
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