Mediterranean vegetable parcels for the grill

Ingredients for 4 servings:

• 1 m.-large zucchini
• 1 m.-large eggplant(s)
• 1 red chili pepper(s)
• 200 g sheep’s cheese
• 5 garlic cloves
• 100 g olives, Manzanilla olives, black without stones
• 1 sprig(s) rosemary, 12 cm
• 3 sprigs of oregano
• ½ cup olive oil
• n. B. Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Rest time approx. 7 hours; Total time approx. 7 hours 20 minutes

simply delicious, with fresh herbs

Prepare the day before! Wash the zucchini and eggplant, halve lengthwise, and cut into strips. Peel the garlic, deseed the chili pepper, and finely chop both. Cut the rosemary needles with scissors, as well as the oregano leaves. Place everything in a large bowl. Crumble the feta cheese and add it to the vegetables and herbs along with the olives. Add the olive oil, salt, and pepper, and mix everything gently. Let it sit overnight. On the day of the barbecue, cut aluminum foil into equal square pieces, cover each with three to four spoonfuls of the vegetable and herb mixture, and seal them into small parcels. Cook on the grill and enjoy with your other grilled food.