Grilled Vegetables with Marinated Feta Cheese

Cut the melanzani into thick slices, season the slices generously with salt and leave for ten minutes. Then briefly rinse the slices of melanzani, gently squeeze them and rub them dry.

Blanch the tomatoes briefly in boiling water, then remove the skin. Cut the tomatoes into quarters and remove the seeds. Cut zucchini and fennel (including stalk) into slices. Blanch fennel slices in salted water for about three minutes, remove and drain.

Season all vegetables (except for the melanzan slices) with salt, brush with olive oil and cook on the hot grill on both sides until they have reached the desired doneness.

Later remove from the broiler and season with thyme leaves and pepper.

In the meantime, dice the feta cheese. Chop the spring onions, basil and olives and add to the cheese cubes – adjust the quantities according to your needs! Sprinkle generously with olive oil, mix well and let sit for ten minutes. Season with salt and freshly ground pepper.

Serve the grilled vegetables with the marinated feta cheese. Serve with pita or white bread.

[1] The marinated cheese must be made with a very good olive oil. When grilling, on the other hand, it is sufficient to use a good, less high-quality variety.

Our tip: Zucchini have a delicate taste and are therefore also suitable for children.

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