1 green, red and yellow bell pepper
4 tomatoes
1 cucumber
2 onions
200 g feta cheese
salt, pepper, chili flakes
freshly or dried herbs
oregano, thyme, marjoram, basil
Cut peppers, cucumber and onion into cubes. Remove seeds
from tomatoes and cut into quarters.
Crumble the feta small.
Arrange vegetables on four pieces of aluminum foil and sprinkle with
feta. Shape small parcels and cook them about 25 minutes on the grill.
Tip: taste like dried tomatoes and olives treated so well.
