Feta and Vegetable Packets from Oven
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 slices sheep`s cheese, 100 g each
- 1 red pepper (s)
- 1 green pepper (s)
- 200 g cherry tomato (s)
- 2 spring onion (s)
- 70 g olives, black, without stone
- 1 teaspoon cumin
- 4 tablespoon pesto, green (Genovese, or wild garlic or rocket pesto)
- salt
- Pepper from the grinder
- Herbs, e.g. wild garlic, basil or rocket, depending on the pesto used
Print Recipe
Pin Recipe Instructions
- Halve, core, wash and dice the peppers. Wash the spring onions and cut into rings approx. 1/2 cm thick. Wash the cherry tomatoes and cut in half, mix everything with the olives, season with cumin, salt and pepper. Be careful with the salt, the cheese is often quite salty!
- Place 2 sufficiently large pieces of aluminum foil on a baking sheet, spread a slice of cheese and half of the vegetables on each, drizzle with 2 tablespoons of pesto each, and season again with salt and pepper if necessary. Fold the foil over the cheese-vegetable mixture and close it tightly.
- Cook the parcels at 250 ° C for about 10 minutes on the top shelf in the oven. If you have an oven grill, turn it on.
- Open the packet and sprinkle with the finely chopped herbs. Serve and enjoy!
- Flatbread goes best with it.
- Tip:
- During the barbecue season you can also put these packets on the grill - at a distance of about 1 1/2 hand`s width from the heat source.
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