Diane Kochilas has written many award-winning cookbooks including Mediterranean Grilling in 2007. It’s a favorite book of ours because Suzi loves eggplant and the Grilled Eggplant Sandwich with Yogurt-Tahini-Chipotle Dressing is undeniably wonderful. The very next time we make it, I’ll take a photo and post it. But in the meantime …
Me? I’ll eat eggplant, I actually like it, but I have other preferences in life. Like presents. I like presents. I bet you do, too. That’s why this recipe is so delightful. You get a present. Vegetables, to be sure, but they are so delicious you’ll consider this a true gift for a Greek culinary goddess.
This is Diane’s variation on a Greek dish call briam, where a pan of thinly sliced veggies is baked with olive oil. Here, the veggies are segregated into individual foil packets. Obviously you can mix and match and swap the veggie combinations here. But do shoot for variation in color, size and shape. Some late summer corn or carrots would be a fine addition.
You can make these packets ahead of time and then grill them off just before your meal. It’s an easy side dish to match any protein. Or, if you make BIG packets and pair with a salad, you have lovely vegetarian meal. For a late summer feast, when the veggies are at their prime, this is a recipe to consider.
Mediterranean Grilling is still around. Try the book and you'll discover there is more out there than burgers. Although, her burger with red peppers and roquefort is pretty damn good.
Smoked Greek Garden Packets
Yield: serves 6
Ingredients:
- ¾ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 1 scant teaspoon red pepper flakes
- 1 tablespoon chopped fresh oregano or marjoram leaves
- 6 small-to-medium potatoes, not more than 2 ½ inches long, peeled and cut into ⅛‑inch-thick rounds or ovals
- 2 medium red onions, peeled and cut into ⅛‑inch thick rings
- 3 garlic cloves, peeled and cut into very thin slivers
- 12 whole basil leaves
- 3 medium zucchinis, trimmed and cut into ⅛‑inch thick rounds
- 2 medium green bell peppers, seeded and cut into ¼‑inch thick rings
- 6 ripe, firm plum tomatoes, cored and cut lengthwise into ⅛‑inch thick ovals
- 6 tablespoons crumbled Greek feta
Preparation:
Heat the grill to medium. Cut six 18 x 9-inch heavyweight aluminum foil rectangles and fold them in half lengthwise.
In a large bowl, whisk together the olive oil, mustard, salt, pepper, red pepper flakes, and oregano. Toss the potatoes, onions, and garlic in the marinade, and, using a slotted spoon so that as much of the marinade as possible drips back into the bowl, place equal amounts of potatoes and onions on the bottom center of each rectangle. Place one basil leaf on top. Toss the zucchini in the marinade and add in equal portions to the potatoes, as if building a small mound. Repeat with the bell peppers, place a basil leaf on top, and then repeat with the tomatoes so that they are at the top of the small mound. Sprinkle a tablespoon of crumbled feta on top of each.
Fold the packets to close them, joining the bottom and top edges to seal shut. Place in a shallow baking pan on a hot part of the grill, close the grill lid, and cook for about 35 minutes. Remove, place on individual plates, and serve.