Vegetable parcels for the grill

Ingredients for 3 servings:

• 1 m.-large zucchini
• 2 bell peppers, red and yellow
• 1 can of corn
• 1 can kidney beans or Texas mix
• 1 pack of feta cheese, possibly buffalo feta
• 200 g cherry tomatoes or cocktail tomatoes
• possibly mushrooms
• some salt and pepper
• 2 tsp, heaped oregano
• 2 tsp, heaped thyme
• ½ pack of 8 herbs, frozen or Italian
• some olive oil
• some balsamic vinegar, light
• some herbal vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

also delicious as a salad

Dice the zucchini, bell peppers, and feta cheese, quarter or slice the mushrooms, and halve the tomatoes. Place them in a large bowl along with the corn and kidney beans. Add the thyme, oregano, and herbs, drizzle with olive oil, and mix well. Now lay out six sections of aluminum foil (two on top of each other) and spread a portion of the vegetable mixture on each. Fold up the foil and twist it together so that the whole resembles little pouches. Add a little balsamic vinegar and herb vinegar to the remaining vegetables in the bowl and serve as a salad. Otherwise, this will make about five pouches.