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Easy cheesy veggie parcels recipe

Easy cheesy veggie parcels recipe

1 rating

Wrap 'n' roll with this epic parcel that's packed with marinated spring veg and a block of reduced-fat salad cheese, then baked on the barbecue for a fabulously easy veggie main. Give it a go! See method

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 154 calories / serving
  • Vegetarian


  • 200g asparagus spears, trimmed and roughly chopped
  • 2 large courgettes, trimmed and cut into half moons
  • 1 tbsp extra virgin olive oil
  • ½ tbsp white wine vinegar
  • Finely grated zest and juice ½ lemon plus extra zest and wedges to serve
  • 1 garlic clove, crushed
  • 200g reduced-fat salad cheese
  • ½ red chilli, finely sliced
  • ½ tbsp finely chopped mint
  • ½ tbsp finely chopped parsley

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    4g 19%
  • Sugars

    4g 4%
  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 5.5g Protein 12.2g Fibre 1.1g


  1. Light the barbecue at least 40 mins before cooking. It’s ready when the large flames have died down, and the coals are white and ashy. Put the vegetables, oil, lemon zest and juice, vinegar and garlic in a medium mixing bowl, season and toss together until well combined. Cover and allow to marinate for 15 mins, or up to 1 hr.

  2. Lay two 30 x 40cm pieces of foil out and tip the marinated vegetables into the middle of one. Top with the reduced-fat salad cheese, then add the other piece of foil and scrunch the two together to make a parcel. Place the parcel on the centre of the grill for 20-25 mins or until just tender.

  3. To serve, gently open the parcel and sprinkle over the chilli, mint and parsley. Serve with lemon wedges to squeeze over.

Tip: If you don’t have a barbecue, heat the oven to 200°C/fan 180°C fan/gas 6 and bake the parcel for the same amount of time.

See more Vegetarian recipes

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