Pepper & feta parcels
This is great for vegetarians or as a side dish. A pretty and colourful addition to any barbecue
8
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian, Gluten-free
- Mix the onion, courgettes, cherry tomatoes and black olives. Crumble over the feta and add the basil. drizzle with olive oil and season.
- Divide mixture between the pepper halves and wrap each in tin foil. Arrange on a baking tray and cook in a hot oven or on a rack over the barbecue until the vegetables are tender.
Per serving
142 kcalories, protein 5.1g, carbohydrate 6.1g, fat 10.9 g, saturated fat 3.9g, fibre 1.8g, salt 0.8 g
Recipe from olive magazine, June 2009.
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http://www.bbcgoodfood.com/recipes/10951/
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Ingredients
- ½ red onion , peeled and cut into wedges
- 4 baby courgettes , halved and sliced
- 16 small cherry tomatoes
- 16 small black olives
- 200g feta cheese
- 2 tbsp shredded basil
- olive oil
- 4 red peppers , halved, seeds removed
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ratings
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian, Gluten-free
Ingredients
- ½ red onion , peeled and cut into wedges
- 4 baby courgettes , halved and sliced
- 16 small cherry tomatoes
- 16 small black olives
- 200g feta cheese
- 2 tbsp shredded basil
- olive oil
- 4 red peppers , halved, seeds removed
Per serving
142 kcalories, protein 5.1g, carbohydrate 6.1g, fat 10.9 g, saturated fat 3.9g, fibre 1.8g, salt 0.8 g
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