Ingredients

The following ingredients have 4 Servings
  • 8 ounces halloumi cheese (cut into 1/2-inch chunks)
  • 1 onion (sliced)
  • 1 zucchini (halved lengthwise, then sliced)
  • 2 red bell peppers (sliced)
  • 2 yukon potatoes (cut into 3/4-inch chunks)
  • 3 tablespoons olive oil
  • 3 tablespoons fresh basil (minced )
  • 1 tablespoon fresh parsley (minced)
  • 1 1/2 tablespoons fresh rosemary (minced )
  • 2 garlic cloves (minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon Black Pepper
  • 1/2 cup raw walnuts (chopped)

Instruction

  • Preheat a gas or charcoal grill over medium high heat.
  • Add the halloumi, onion, zucchini, peppers, potatoes, olive oil, basil, parsley, rosemary, garlic, salt and pepper to a large bowl and mix until well combined.
  • Cut out 4 (about 18-inch) long rectangles of aluminum foil. Place two of the sheets on a work surface, then top each with an additional piece of foil (so they are double lined).
  • Divide the vegetable mixture evenly between the foil pieces and spread in a thick layer, leaving a 2- to 3-inch border around the edges. Cut out 2 slightly smaller pieces of foil and place over the veggies. Tightly roll up / pinch together the edges around all sides so the packets are well sealed.
  • Place the packets directly on the heated grill and cook for 15 to 20 minutes. Carefully open the packets - there will be quite a bit of steam. Sprinkle the tops of the veggies with the walnuts and season with additional salt / pepper to taste if needed.