Balkan volcano

Ingredients for 4 servings:

• 3 bell peppers, colored
• 2 zucchinis
• 300 g feta cheese made from sheep’s milk
• 250 g cocktail tomatoes
• 2 onions
• 2 cloves garlic
• 5 tbsp olive oil
• 1 bunch rosemary, fresh
• 1 bunch basil, fresh
• 1 bunch of oregano, fresh
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

vegetarian vegetable feta creation, ideal for the grill or oven

Wash the vegetables and herbs and set aside. Then cut the peppers into fingernail-sized pieces. Slice the zucchini into thin semicircles, the onions into rings, and finely chop the garlic. Now place all the chopped vegetables into a large bowl along with the (still whole) cherry tomatoes. Crumble the feta cheese into small pieces and add them to the bowl as well. Pick the herb leaves and add them to the vegetable and feta mixture along with the olive oil. Gently mix the bowl contents with salad servers and season with salt and pepper to taste. When adding salt, keep in mind that the feta cheese already contains salt. Spread the mixed mixture evenly onto rectangular pieces of aluminum foil. For the specified amount, dividing the mixture into 6-8 pieces of aluminum foil is ideal. Fold the foil over the portion to create a volcano shape (hence the name “Balkan volcano”). This should create an opening (a “crater”) in the top center. Depending on the season and occasion, the volcanoes can be prepared in the oven or on the grill. Cook the volcanoes in a preheated oven at 180°C (fan oven) for about 35 minutes on the middle rack. If you prefer your vegetables more or less firm, you can adjust the cooking time accordingly. When grilling, the volcanoes are ideal as a vegetarian component. Depending on the heat development of the grill, the volcanoes should cook on a rack for between 20 and 30 minutes. To reduce cooking time on the grill, we recommend making smaller portions with a larger surface area. The finished volcanoes can easily be transferred to slightly recessed plates. However, they can also be eaten in small portions straight from the foil. Rice or toasted white bread are good side dishes.