Serves 4:

• 400 g Feta cheese or other sheep's milk cheese in brine, cut into slices
• 1 red chilli pepper
• 1 yellow chilli pepper
• 1 small courgette
• 1 to 2 jalapeño peppers
• 1 teaspoon each of fresh thyme, rosemary and oregano
• freshly ground pepper
• pinch of salt (the cheese is already salted due to the brine)
• 2 tablespoons of olive oil
• a few Kalamata olives as desired

Barbecued Feta cheese and vegetables (in grill pans)


1. Cut the courgette into thin slices, cut the jalapeño pepper into thin rings, core the peppers and cut into bite-sized pieces. Mix with the olive oil, herbs, pepper and salt. Cut the cheese into bite-sized pieces, distribute evenly over the 4 grill pans and mix with the vegetables.

2. Taking them by the handles, place the grill pans on the pre-heated barbecue, then remove the handles. Close the barbecue cover.

3. Cook for about 10 minutes, checking them from time to time – the time can vary considerably depending on the barbecue.

4. Replace the handles on the grill pans, remove them from the barbecue and serve. They can be enjoyed with grilled pita bread.