Vegetable parcels with feta

Ingredients for 4 servings:

• 6 m.-sized potatoes
• n. B. Asparagus tips, green
• 1 small zucchini
• 1 carrot(s)
• 1 handful of mushrooms
• 1 handful of cherry tomatoes
• 1 pointed pepper
• 1 onion(s), red
• 2 garlic cloves
• 1 package of feta cheese
• 4 tbsp olive oil
• 1 tsp soy sauce
• 1 tsp balsamic vinegar
• Paprika powder
• Salt and pepper, colorful
• cumin
• Mustard powder
• Herbs of Provence
• oregano
• basil, fresh
• Parsley, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

vegetarian

Prepare the grill for indirect heat and preheat to 180°C. Wash the vegetables, but don’t peel the potatoes. They and the carrots take the longest to cook, so chop these two vegetables a little more finely. Quarter the garlic and divide it among the four parcels later. Halve the cherry tomatoes, cut the remaining vegetables into bite-sized pieces, and chop the herbs. Combine everything in a large bowl. Make a marinade from olive oil, soy sauce, balsamic vinegar, and the spices and pour over the vegetables. Mix everything well, then add the diced feta and mix gently. Arrange the vegetables in four portions on baking paper and tie them together with kitchen string. Grill indirectly for about 20-30 minutes. Tip: Because I ran out of string, I simply twisted strips of baking paper into a string. This works wonderfully and looks great.