Really, really big cheese love! Does your heart beat for grilled cheese too? Then you absolutely have to Feta grill, but everyone can grab grilled cheese from the cooling shelf … Better give your feta a personal touch! Put the spicy, Greek soft cheese in a marinade of olive oil, garlic and Mediterranean herbs. Then the feta hops in Grill parcel made from baking paper – But not alone! Tomatoes, yellow peppers, red onion rings and black olives want to be on the grill. leave it Feta and vegetable boat sizzle a bit, unpack it and enjoy the smell and taste of this grilled cheese classic! Would you like another package?
Stay away from aluminum foil when grilling! Why? Acids and salts attack the aluminum and can dissolve it. And you definitely don’t want that in your food. So it’s better to use alternatives – Parchment paper you will always have it in the house! Just brush it with a little cooking oil and do not put it directly over the flame but in the indirect heat at the edge. So you can do yours Feta grill with a clear conscience!
For the marinade, peel and finely chop the garlic. Mix in a bowl with the olive oil, thyme, rosemary, oregano, salt and pepper. Put the feta in the marinade and let it steep for about 30 minutes.
Meanwhile, heat up the grill. Peel and halve the onion and cut into fine rings. Core, wash and cut the paprika into fine cubes. Wash the tomato and cut into thin slices. Drain the olives and also cut them into slices. Finely chop the parsley. Roast pine nuts in a pan without fat.
Cut the parchment paper into two large pieces and rub a little oil. Remove the feta from the marinade and place it in the middle of the baking paper. Spread the tomatoes, diced pepper, onion rings and olives on the feta and drizzle with a little olive oil. Top with fresh herbs and chilli flakes and season with salt and pepper. Seal the parchment paper with kitchen twine to form a parcel, place on the grill and grill over indirect heat with the lid closed for about 10 minutes.
To serve, remove the parcel from the grill, open the baking paper and sprinkle the feta with chopped parsley and pine nuts.