Wash the vegetables and herbs and put them ready. Then cut the peppers into fingernail-sized pieces. Cut the zucchini into thin semicircles, cut the onions into rings and finely chop the garlic. Now put all the cut vegetables together with the (still whole) cocktail tomatoes in a large bowl.
Then crumble the feta cheese into small chunks and also add to the bowl. Pluck the leaves of the herbs and add to the vegetable-feta mixture together with the olive oil.
Carefully mix the contents of the bowl with salad servers and season with salt and pepper to taste. When salting it should be noted that the feta cheese already contains salt.
Now distribute the mixed mass evenly on rectangular pieces of aluminum foil. For the specified amount, a distribution of the mixture over 6 - 8 pieces of aluminum foil is ideal. Fold the foil over the portion so that it is shaped like a volcano (hence the name Balkan Vulkan). There should be an opening (a crater) in the middle.
Depending on the season and the occasion, the volcanoes can be cooked in the oven or on the grill. Cook the volcanoes in the preheated oven at 180 ° C (convection) for about 35 minutes on the middle rack. If you like the vegetables more or less firm to the bite, you can adjust the cooking time accordingly.
When grilling, the volcanoes are ideal as a vegetarian component. Depending on the heat generated by the grill, the volcanoes should cook on a wire rack for between 20 and 30 minutes. In order to reduce the cooking time on the grill, it is advisable to make the portions smaller and with a larger surface area.
The finished volcanoes can easily be transferred to slightly recessed plates. But they can also be eaten straight from the foil in small portions. Rice or toasted white bread is ideal as a side dish.
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