
Outdooroven recipe: picnic bread pie with grilled vegetables and feta cheese
- 400g flour
- 7g dried yeast
- 2 tablespoons olive oil
- 8g salt
- 240ml water
- 1 eggplant
- 3 tablespoons of olive oil
- 1-2 cloves of garlic
- 1 orange bell bell pepper
- 1 red onion
- 1-2 tablespoons fresh mint
- 1-2 tablespoons fresh dill
- 150g feta cheese

- Mix the ingredients for the dough, along with the water and salt, to form a smooth dough. Knead for at least another 10 minutes. Cover and let the dough rise in a lightly greased bowl for about 1 hour.
- Cut the eggplant into slices about ½ cm thick and sprinkle with some salt.
- Meanwhile, roughly chop the bell bell pepper and onion and finely chop the garlic.
- Mix the olive oil with the chopped garlic and spread over the vegetables.
- Place the vegetables on the grill and grill the vegetables on both sides.
- Dust your work area with flour and roll out the dough into a round shape. Cover the dough with the grilled vegetables. Be sure to leave about 8cm free at the outer edges.
- Sprinkle the chopped mint and dill over the filling and crumble the feta over this.
- Fold the edge slightly over the filling and press. Then let the bread pie rise for about another 30 minutes to an hour.
- Place the bread pie in the Outdooroven and bake until the dough is ready and golden brown.