John Myers
Ingredients for 6 servings:
- 3 packs of sheep’s cheese (150-200 g each)
- 3 peppers, fresh or from the jar
- 2 tomatoes
- 4 basil leaves
- 3 olives, cut into rings
- 4 clove(s) garlic, squeezed
- e.g. olive oil
- n. B. Pfeffer
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Something for every taste, for the grill or oven
Drain the feta cheese, place one piece on each A4-sized piece of aluminum foil. Drizzle each piece with a little olive oil and sprinkle with pepper. Wash, deseed, and dice the tomatoes, then arrange them on two of the three feta cheese pieces. Spread the chopped basil and a crushed garlic clove on one of the tomato and cheese pieces, wrap it in the aluminum foil, and set aside. Spread a crushed garlic clove on the second feta cheese and tomatoes. Arrange the olives, sliced into rings, on top. Wrap everything in the aluminum foil and set aside. Place the three chopped peppers and the remaining two crushed garlic cloves on the third feta cheese. Wrap in the aluminum foil and set aside. Place the parcels in a hot oven (175 degrees Celsius) or on the grill for about 15 to 20 minutes.
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