Foil-Pack Coal-Roasted Vegetables with Feta
Recipe from Food Network
Ingredients
- 1/2 cup olive oil, divided
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 3 garlic cloves, minced
- 2 carrots, sliced
- 1 red bell pepper, in bite-size pieces
- 1 ear corn, cut crosswise into 6 pieces
- 1 Italian eggplant, sliced
- 1 large russet potato, sliced
- 1 zucchini, sliced
- Kosher salt and freshly ground black pepper
- 1/4 cup lemon juice
- 1 tablespoon zaatar
- 1 teaspoon sumac
- 4 ounces feta
Method
- Prepare a charcoal grill with hot coals for indirect cooking.
- Mix 3 tablespoons oil with the oregano, smoked paprika, and garlic. Toss with the carrots, pepper, corn, eggplant, potatoes, and zucchini.
- Divide the vegetables among four double-layer foil packets and seal, leaving room for steam.
- Cook covered with coals for 25 to 30 minutes, until tender. Cool 5 minutes, then transfer to a platter.
- Whisk the lemon juice, zaatar, sumac, 1/2 teaspoon salt, 1 tablespoon water, and remaining oil. Drizzle over the vegetables and crumble feta on top.