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Greek Grilled Veggie Packets

Grilled Greek Vegetable Packets

This recipe is inspired by my old Girl Scouting days. You can use whatever veggies and herbs you have on hand. Several nice things about these packets: Each person can choose the veggies that they would like to include, they can be made ahead and placed in the refrigerator until you are ready to cook them, and no clean up! Barb L.

Yield: 4 Servings

Ingredients:

1/3 cup Flying Olive Extra Virgin Olive Oil of Choice. Suggestions: Lemon, Gremolata, Herbs de Provence, Garlic, or Basil

½ tsp Dijon mustard

Salt and freshly ground black pepper

Pinch of red pepper flakes, more to taste

½ Tbsp chopped fresh oregano leaves

3 small-to-medium potatoes, about 2-3” long, cut into 1/8 “ovals

1 medium red onion, peeled and cut into 1/8” moon-shaped pieces

2 large cloves of garlic, peeled and sliced into thin pieces

8 whole basil leaves

1 ½ medium zucchini, green, yellow, or a combination, cut into 1/8” rounds

1 medium green bell pepper, quartered, seeded, cored (ribs removed), cut into long strips

3 Roma tomatoes, cored (ribs and seeds removed) and cut into moon-shaped ovals

4 Tbsp of feta cheese, optional

4 sprigs fresh mint or 4 more basil leaves

Directions:

Start the grill and heat on medium.

Cut 4 pieces of heavy aluminum foil, about 20 x 9 inches. Fold them in half lengthwise

In a large bowl, mix the Flying Olive Extra Virgin Olive Oil of Choice, mustard, salt, pepper, red pepper flakes, and oregano. Add the potatoes, onions, and garlic and mix well. Taking a slotted spoon, let the marinade drip off the potato mixture. Place ¼ of the potato mixture in each of the 4 foil packets. Place 1 basil leaf on top.

Add the zucchini to the marinade. With the slotted spoon, repeat the process. Divide the zucchini among the packets, adding it on top of the potato mixture. Repeat with the bell peppers. Add a basil leaf on top of each packet.

Repeat with the tomatoes. Sprinkle 1 Tbsp of feta cheese on top of the tomatoes. Add one sprig of mint (or another basil leaf) to the top of each packet.

Taking the long side of the packets, bring the edges together and fold the aluminum foil over several times until it is snug against the veggies. Roll each end tightly to seal.

In a shallow aluminum pan (much easier than scrubbing one of your own!), place the packets on the grill, close the grill and cook for about 35 minutes. When done, remove the packets from the pan and serve on individual plates.

Submitted by Barb and Chuck L.