Foil Pack Coal Roasted Vegetables with Feta
Ingredients
- 1/2 cup olive oil
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 3 cloves garlic, minced
- 2 carrots, cut into 1/4-inch-thick rounds
- 1 red bell pepper, cut into large bite-size pieces
- 1 ear corn, cut crosswise into 6 pieces
- 1 Italian eggplant, halved lengthwise and cut into 1/2-inch-thick half moons
- 1 large russet potato, quartered lengthwise and cut into 1/2-inch-thick pieces
- 1 zucchini, halved lengthwise and cut into 1/2-inch-thick half moons
- Kosher salt and freshly ground black pepper
- 1/4 cup freshly squeezed lemon juice (from about 1 1/2 lemons)
- 1 tablespoon zaatar
- 1 teaspoon sumac
- 4 ounces feta (see Cook’s Note)
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