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1
Place raw almonds in a pan and roast over low-medium heat for 3 minutes flip and roast for 3 more minutes.
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2
Coarsely chop and set aside.
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3
Prepare Zucchini and Red Peppers.
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4
Brush each side of red pepper strips and zucchini with olive oil.
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5
Salt (optional).
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6
Grill until desired readiness.
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7
Prepare Feta.
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8
Place feta halves in the center of a large piece of foil.
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9
To prevent olive oil from leaking onto the grill, pull all four corner of the foil together vertically.
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10
Pour 3/2 tablespoons olive oil over the feta, and crumble fresh rosemary over the feta (or ~ 1/4 tsp dried rosemary.
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11
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.
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12
Remove immediately if bottom of cheese starts to brown.
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13
Spoon the soft, rosemary feta over the red peppers and zucchini, and sprinkle almond pieces on top for added protein.
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14
Notes: If baking in oven, you can place the foiled feta in a dish to reduce the risk of possible mess/spills.
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15
Be careful not to puncture the foil or the oil will leak out and make a mess.
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16
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.
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17
it's important to spread the feta quickly and serve immediately; the cheese is best enjoyed warm and soft.
