Grilled vegetables with feta in foil

Votes: 2

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 490, total fat 34 G., saturated fats 8 G., proteins 10 G., carbohydrates 41 G., fiber 9 G., cholesterol 25 mg, sodium 1031 mg, sugar 13 G.

Roasting vegetables in foil packets over coals deepens their flavor with a subtle smoky note. Roast them in individual portions and serve with a lemon vinaigrette and za'atar, topped with crumbled feta. This Mediterranean combination is perfect for a vegetarian summer menu or as a side dish for grilled meats.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups olive oil
2 tsp dried oregano
1 teaspoon smoked paprika
3 cloves garlic, crushed
2 carrots, cut into 0.5 cm thick circles.
1 red bell pepper, cut into bite-size pieces
1 ear of corn, cut crosswise into 6 pieces
1 Italian eggplant, halved lengthwise and cut into 1cm thick half-moons.
1 large Russet Burbank potato, quartered lengthwise and cut into 1cm thick pieces.
1 zucchini, halved lengthwise and cut into 1cm thick pieces.
1/4 cup freshly squeezed lemon juice (from about 1.5 lemons)
1 tbsp za'atar
1 teaspoon sumac
100 g wet feta, crumbled
Special equipment: charcoal grill

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat a charcoal grill using indirect heat. The coals are ready when they burn down and are covered with ash.
In a large bowl, combine 3 tablespoons of olive oil, oregano, smoked paprika, and garlic. Add the carrots, peppers, corn, eggplant, potatoes, and zucchini to the olive oil mixture and toss to coat thoroughly.

Tear off eight 12x18-inch (30x45 cm) sheets of heavy-duty aluminum foil and arrange them in stacks of two on a work surface (you should have four stacks). Divide the vegetables among the sheets of foil, about 2 cups per serving.
To assemble the parcel, bring the two long sides of the foil together and fold the edges over several times, sealing and leaving space above the vegetables for steam. Fold the short sides over to seal the vegetables inside.
Carefully distribute the coals with large tongs, then place the foil packages on top and cover with coals. Cover the grill with a lid and grill until the vegetables are tender, 25-30 minutes. Check for doneness by inserting a wooden skewer into each package; it should slide easily through the vegetables.
Transfer the parcels to a heat-resistant work surface and let cool for 5 minutes before carefully opening. Using a spatula or large spoon, scoop the contents out onto a serving dish. Sprinkle the vegetables with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
In a small bowl, combine the lemon juice, za'atar, sumac, 1/2 teaspoon salt, 1 tablespoon water, and the remaining 5 tablespoons olive oil. Pour the dressing over the vegetables, making sure they are well coated. Sprinkle the feta over the vegetables. Taste and adjust the seasoning if needed.

Author of the recipe - Shadi Hasanzadenemati is a food writer and recipe developer who runs the blog Unicorns in the Kitchen.

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