John Myers
Ingredients for 4 servings:
- 2 potatoes
- 1 avocado(s), soft
- 1 goat cheese (Petri Chevrotele Goat Rolls Classic)
- 1 eggplant(s)
- 1 zucchini
- 2 tomatoes
- 4 tbsp ham, diced
- 4 tsp pesto verde
- 1 tsp honey
- 1 garlic clove(s)
- 1 tbsp olive oil
- salt and pepper
- basil
- rosemary
- aluminum foil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
for the grill or oven
To make the parcels, first prepare square pieces of aluminum foil and spread 1/2 teaspoon of pesto on each one. Peel and wash the potatoes, then slice them very thinly or grate them. Arrange the potato slices on the four pieces of aluminum foil – ideally, arrange them in a circle. Slice the zucchini and eggplant and layer them on top of the potatoes, if desired. Spread each layer with a little pesto to taste. Halve the avocado and remove the pit. Then quarter the avocado and remove it from the skin with a spoon. Cut each avocado quarter into thirds and place them on the vegetable layer, season with salt and pepper, and top with the ham cubes. Now slice the tomato and place it on top of the avocado. Finally, cut the goat cheese roll into finger-width slices (or to taste) and place it on top of the tomatoes. Finely chop or press the garlic and mix it with the olive oil. Spread a little of the oil and honey on the goat cheese (a pinch of each). Finally, season with salt and pepper and sprinkle with chopped basil and rosemary. Seal the aluminum foil tightly to ensure it’s airtight. Cook on the grill, either on the side or in an indirect grilling zone, for about 10-15 minutes. When the goat cheese has melted on top, the vegetables should be ready. If the potatoes were sliced thicker, the parcel will need longer. Cook the parcel in the oven at 180°C for another 15 minutes. You can substitute the goat cheese or vegetables as desired. Feta cheese also works very well.
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