Make a no mess and durable pouch by placing the ingredients on a sheet of parchment paper on top of some aluminium foil. Then just fold up the sides.
Makes a lovely appetizer or a late evening snack.
A bit of magic happens to your vegetables when you grill or oven-roast them. The flavours are intensified, sweetened, even caramelised. In this recipe, you can use your favourite vegetables or just whatever you have on hand. The combination I’ve used here is magical to me. No need for extra seasoning, the olive oil, salt and pepper and some oregano will do the trick bringing the flavours together perfectly. Sometimes simple is all you need.
Although the cheese on top is what makes it all so special. I dig in with my fork, close my eyes and am instantly transported to a Greek tavern at sunset. The small wooden table and chair where I’m sitting are a bit uneven, but who cares, it’s time to enjoy dinner and the evening breeze after a beautiful day in the sun. I wonder where this dish will take you.Instructions:
Cut the eggplant and courgette slices in half. The slices should be about 1cm thick. Slice the onion and bell peppers and peel and crush the garlic cloves. Mix all the veggies together and place them in the middle of a sheet of parchment paper or in a small ovenproof dish if you want to use the oven instead of the barbecue. Sprinkle the vegetables with 1 tbsp olive oil, season with salt, pepper and 1/2 of the oregano. Place the block of cheese on top of the vegetables and season with remaining oil and oregano. Wrap up the pouch and grill on a medium-high heat for 15-20 minutes. Open up the pouches and enjoy the fragrant cheese and veggies with good bread.