Feta cheese in aluminum foil

Ingredients for 2 servings:

• 2 pieces of feta cheese
• 8 tomatoes (cocktail tomatoes)
• 1 zucchini
• 1 eggplant(s)
• 1 bell pepper(s)
• olive oil
• salt and pepper
• n. B. Herbs, Italian Art
• 2 garlic cloves
• 1 small onion(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with fresh vegetables

Peel the garlic and onions, then chop into small cubes. Clean the cherry tomatoes, zucchini, and eggplant and slice them thinly. Deseed and wash the bell peppers, and also slice them thinly. Preheat the oven to 200°C. Now spread out two strips of aluminum foil wide enough to seal the feta cheese tightly. Rub them with olive oil and place a whole piece of feta cheese on each strip. Now add the various vegetables on top, followed by the garlic, onion, and herbs as desired. Finally, drizzle a few more drops of olive oil over the feta cheese. Seal the whole thing tightly with the aluminum foil and place it in the oven for about 25-30 minutes. The cheese should be quite soft after this time. Check it every now and then; if it stays in the oven too long, it can become tough as rubber. A tip from me: I always put the aluminum foil in two small baking dishes and serve the cheese like that. Just tear open the aluminum foil and the dish will stay warm longer. Serve with a baguette.