Summary

Ingredients

• 1 flatbread (about 30 cm in diameter)

For the cream:

• 400 g feta cheese
• 300 g yourt
• 1 bunch herbs, fresh
• pepper, paprika or similar spices
• possibly garlic
• possibly tomato paste

For the vegetables:

• 1 eggplant (s)
• 2 zucchini
• 3 bell pepper (s), (red and yellow)
• 4 tomato (s)
• 1 vegetable onion (s)
• 8 tablespoon olive oil
• 6 teaspoons oregano, (dried)

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Instructions

1. Cut the flatbread crosswise - like a cake.
2. For the cream, roughly grate the feta, chop the herbs and stir everything together and season to taste. Depending on your taste, dill or parsley are particularly suitable as herbs - but also fresh thyme, oregano, a little mint or similar for seasoning. I usually go out on the balcony and pick a bunch of plenty of dill, some parsley, 2-3 Sprig of thyme or something. But it also tastes very good with just dill or only with parsley, or with mixed frozen herbs or the like.
3. If you like, you can also season the feta cream with 1-3 cloves of garlic. Since I like to take the cake with me to the office, I prefer to leave it out. If you want to bring some color into play, you can also add a little tomato or paprika pulp to the cream. So you can e.g., build two different colored cakes. Once with herbal feta cream - and once with red feta cream. You can also choose the vegetables in a slightly different color.
4. Wash and / or clean everything for the grilled vegetables. Cut the aubergine and zucchini lengthways into 1 cm thick slices. Halve the peppers (color as desired or offer) lengthways and cut each half into 3-4 strips. Cut the tomatoes crosswise into slices about 1-1.5 cm thick. Cut the onion into thin slices / rings.
5. Then brush a baking sheet with about 1 tablespoon of olive oil, sprinkle 1 teaspoon of oregano and spread about 1/3 of the vegetables in a single layer. Brush with about 1.5 tablespoons of olive oil, sprinkle with another teaspoon of oregano and cook the vegetables at 200 ° C for about 10-15 minutes.
6. Turn on the grill about halfway (or from the beginning if you wish).
7. Bake / grill the remaining vegetables as well.
8. I usually get the amount on 3 trays somehow - but that can vary, depending on the size of the ingredients and the puzzle talent when arranging them on the tray.
9. You can vary the choice of vegetables. If you don`t like eggplants, you might want a little more zucchini or peppers. Or if you don`t like peppers, you might want more aubergines or tomatoes. Or whatever. Garlic fans could e.g., rub the tray with a halved clove of garlic.
10. Then spread the cream on the two flat bread halves - so put half of the cream on each half of the flat bread and distribute it. Then spread the grilled vegetables on the lower half (it may still be a little warm - but if possible not hot anymore) and then turn the lid over. Then it`s best to complain somehow. I take the lid of a large plastic can, put it on the cake and then weigh it down with two tetra packs or other heavy objects. You can also put the cake on a wooden board of the appropriate size, put a second board on top and tie the whole package together with a rope and under a little pressure. Don`t worry: the cake tastes great even without this action - but it sticks together better and is easier to eat if you squeeze it a little.
11. The cake stays in the fridge for at least 2 hours (but can also be up to 6 or 8 hours). Then it can be cut into pieces of cake and served.
12. For transport to the office or the picnic area, I cut them in half and place the halves on top of each other on a kitchen board of the appropriate size (i.e. just as rectangular and not much larger than half a flatbread). Then I wrap household foil around it - and the transportable package is ready.
13. We always have something to go with - then everyone eats about 1/8 of the cake. If it is just one snack among many - experience has shown that around 1/12 per eater is enough. If it should be the main part of the meal - it is better to plan around 1/4 to 1/3 of a cake per eater.