For four servings:

• 400g Feta or other sheep’s milk cheese in brine, sliced
• 1 red bell pepper
• 1 yellow bell pepper
• 1 small zucchini
• 1 or 2 banana peppers
• 1 tsp each of fresh thyme, rosemary, oregano
• freshly ground black pepper
• pinch of salt (the cheese is already salted thanks to the brine)
• 2 tbsp olive oil
• a few Kalamata olives, if desired

Pan-grilled veggies with Feta cheese


1. Thinly slice the zucchini, cut the banana peppers in thin rings, remove the seeds from the bell peppers, and cut them in bite-sized pieces. Mix the veggies with the olive oil, herbs, pepper and salt. Cut the cheese in bite-sized pieces, then divide it over the 4 small pans and add the veggies.

2.Use the handles to transfer the pans to the grate of the preheated grill, then remove the handles. Close the lid of the grill.

3.Cook for about 10 minutes, checking from time to time – cooking times may vary significantly depending on the grill.

4. Use the handles to take out the pans and serve. Serve with grilled flatbread.