Mediterranean Rice Packets

4 sheets of aluminum foil (12 by 18 inches each)
Greek seasoning or lemon pepper
1 Roma tomato, thinly sliced
1/2 cup thinly sliced red onion
1/2 small red bell pepper, thinly sliced
1/2 small green bell pepper, thinly sliced
2 tsp grated lemon zest
1 Tbsp freshly squeezed lemon juice
2 Tbsp white grape juice (the original recipe calls for dry white wine... grape juice is an awesome substitute!)
2 Tbsp olive oil
1 1/2 tsp dry oregnao leaves (I suggest using Greek oregano for a more Mediterreanian flavour)
1/2 cup crumbled feta cheese
Fresh chopped parsley, for garnish, if desired
2 cups cooked rice 

Preheat oven to 450 degrees. Place the foil sheets, dull side up, on a countertop. Spray with cooking spray. Divide rice evenly between pieces of foil and sprinkle with lemon pepper or Greek seasoning.

In a small bowl, toss together the tomato, onion, peppers, lemon juice and zest, grape juice, olive oil, oregano and feta cheese. Divide veggie mixture and any juices between foil. 

Seal packages by bringing up the foil sides and double fold the top and ends. Seal packets well, but leave room for heat to circulate inside.

Place packets on a baking sheet and bake in preheated oven for about 15 minutes. Open packets carefully at the table and garnish with parsley if desired.

** Great as a side dish or a main dish. I always double or triple the recipe and store the extra rice packets in the fridge. They rarely last more than a day or two. This is a definite family favourite.