Grilled FETO veggies

Grilled FETO veggies

Delightful both grilled or sautéd in olive oil
Grilled FETO veggies


Pat the FETO dry with paper towels and cut it into large pieces. Cut the eggplant and courgette as thinly as possible lengthwise. Chop the bell pepper into large pieces. Lightly salt the vegetables on both sides and let them rest on a plate for some 20 minutes to drain the water. Blot dry with paper towels.

Zest the lemon and chop the garlic finely. Blend the olive oil, garlic, chopped herbs, lemon zest, paprika and pepper to make a marinade. Wrap the FETO in the vegetable slices and secure them with a toothpick. Put the bell pepper pieces on the toothpick as well. Drizzle the marinade over the veggie rolls.

For the fullest flavour, allow the vegetable-wrapped FETO to marinate in the refrigerator for 2-3 hours before grilling on all sides. Season with salt and pepper before serving.

No votes yet


serves 3
200 gTaifun FETO Bell Pepper
1yellow or red bell pepper
Salt and pepper
4 tbsp.olive oil
1clove of garlic
2-3sprigs of rosemary and thyme, finely chopped
1organic lemon
½ tsp.Hungarian hot paprika
½ tsp.pepper, coarsely ground

We recommend
As an alternative, the rolls can also be sautéed in a pan with some olive oil.

Used product