Grilled Feta With Rosemary, Zucchini & Peppers #rsc

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 8 ounces feta cheese, cut horizontally
• 1 tablespoon fresh rosemary or 1/4 teaspoon dried rosemary
• 3/4 cup olive oil, for coating veggies
• 1 1/2 tablespoons olive oil, for feta
• 1 medium zucchini, cut lengthwise in 1/4 inch slices and cut in half horizontally post-grilling
• 1 large red bell pepper, cut in half four times for 8 pieces
• salt (optional)
• 1/4 cup almonds, coarsely chopped and roasted (optional)
• reynolds wrap foil

Recipe

• 1 place raw almonds in a pan and roast over low-medium heat for 3 minutes flip and roast for 3 more minutes. coarsely chop and set aside.
• 2 prepare zucchini and red peppers. brush each side of red pepper strips and zucchini with olive oil. salt (optional). grill until desired readiness.
• 3 prepare feta. place feta halves in the center of a large piece of foil. to prevent olive oil from leaking onto the grill, pull all four corner of the foil together vertically.
• 4 pour 3/2 tablespoons olive oil over the feta, and crumble fresh rosemary over the feta (or ~ 1/4 tsp dried rosemary.
• 5 bring all ends of the foil together to loosely enclose the feta in the foil pocket, and grill over a medium heat for 5-7 minutes until cheese is soft. remove immediately if bottom of cheese starts to brown.
• 6 spoon the soft, rosemary feta over the red peppers and zucchini, and sprinkle almond pieces on top for added protein.
• 7 notes: if baking in oven, you can place the foiled feta in a dish to reduce the risk of possible mess/spills. be careful not to puncture the foil or the oil will leak out and make a mess. you can grill at the same time just be sure to place the feta on the grill 2-3 minutes before you remove the veggies so you have time to arrange veggies on platter. it's important to spread the feta quickly and serve immediately; the cheese is best enjoyed warm and soft.