Flatbread cake

Ingredients for 8 servings:

• 3 bell peppers, red, yellow, green
• 1 eggplant(s)
• 1 zucchini
• 2 onions
• 3 tomatoes (vine tomatoes)
• 400 g mushrooms
• ½ bunch arugula
• 200 g yogurt
• 200 g feta cheese, creamy from sheep’s and cow’s milk
• 1 flatbread(s)
• some herbs (rosemary, thyme, basil, dried oregano)
• some olive oil (a few tbsp, preferably from a spray bottle)
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

with grilled vegetables

Line several baking sheets (I usually need 2-3) with parchment paper and spray them with oil, then sprinkle with a little oregano. Quarter the peppers. Cut the eggplant, zucchini, onion, and tomato into thin, roughly equal slices. Clean and quarter the mushrooms. Place the vegetables on the baking sheets. Place the peppers skin-side up. Sprinkle with some herbs and spray with oil. Grill in a preheated oven at 180°C until the skin of the peppers is blackened and blistered. Remove from the oven and place the peppers in a sealed plastic bag to cool, making them easier to peel later. Let the remaining vegetables cool on the baking sheet and peel the peppers. Combine the yogurt and feta cheese, adding fresh herbs, salt, and pepper to taste. Cut the flatbread in half and spread both halves with the feta cheese and yogurt cream. Spread the arugula on the bottom half of the flatbread, along with the cooled vegetables. Lightly season with salt and pepper. Place the flatbread lid on top. This flatbread cake is ideal for picnics or barbecues. If you want to take the cake with you, wrap it tightly in a tea towel and tie it with kitchen string if necessary. You can easily prepare the vegetables a day in advance.