Grilled Zucchini and Bell Pepper with Feta Cheese

A Touch of Greece...is the way I like to call it.

This is definitely one of my favorite recipes and I have to thank the Flotte Karotte Team who delivered it to me with the weekly crate full of organic food.

Every time I make it, the intense and strong aroma of the thyme and rosemary mixed with the Feta cheese create such an incredible taste that I almost have the feeling of being in Greece. I love Greek cuisine and I could prepare this dish over and over again without getting tired of it. My husband likes it, too, and he's not even a big Feta cheese fan, but I have to admit that the herbs play a really huge role here. :)

Originally, the recipe says to slice the vegetables and roast them in a pan with some oil. I prefer to grill them and add some olive oil before putting the casserole in the oven. This way, I have the filling the vegetables remain more crunchy and the taste is more distinct. I know, the preparation can take longer if you grill the vegetables instead of just dumping them in the pan, but I think you'll taste the difference. :)

INGREDIENTS:

2 large zucchini

2 large red bell peppers

200 g low-fat Feta cheese (more or less a package)

1 Tsp rosemary, fresh or dried

1 Tsp dried thyme leaves

Black pepper

Olive oil

DIRECTIONS:

Preheated oven: 400ºF/200ºC

Baking time: 20 Minutes

For 3-4 people if used as side dish, for 2 people if served as main dish.

Cut the zucchini and bell peppers in slices not too thin. Grill them on a grill pan for a couple of minutes, but don't over grill, they still have to remain quite crisp. Crumble the Feta cheese at set aside.

Then, cover the whole bottom of a casserole with some slices of zucchini, spread some Feta cheese all over the zucchini, and sprinkle everything with some rosemary and thyme. I'm normally very generous with rosemary and thyme and I double their doses because I really like their taste. But many people don't like thyme that much, so I suggest you to stick to the basic instructions and change the doses after the first try if you think you can dare to use more spices. :)

After this, lay some slices of bell pepper all over the ingredients you previously put on the casserole, then some Feta cheese, sprinkle some rosemary and some thyme all over, and go on like that with another layer of zucchini, Feta cheese, and bell pepper until you finish all your ingredients. You should end with Feta cheese on top. Sprinkle the top with some rosemary and thyme, grind some fresh black pepper, and add some olive oil.

Put the casserole in the preheated oven and bake for ca. 20 minutes.

Usually, I don't add any salt since the Feta cheese is pretty salty itself. I suggest you NOT to add any salt during the preparation. You might add it later if you think it lacks salt.

Enjoy your Greek zucchini and bell pepper . :)