BBQ vegetables with goat's cheese
Serves 8
Easy
Total time:
Ready in 35-45 minutes
This is a great vegetarian main course - serve with hot tortillas to assemble into juicy warm sandwiches
Skip to ingredients
Showing items 1 to 3 of 6
- 4 auberginescut into 1cm slices lengthways
- 8 plum tomatoeseach cut into 3 thick slices
- 2bunches of spring onionstrimmed
- 150ml extra-virgin olive oil
- 2 tbsp white wine vinegar
- 3 plump garlic clovescrushed
- 2 x 100g packs firm goat's cheese
- extra-virgin olive oilfor drizzling
- large handful of fresh basil leaves
- 8 flour tortillas
Nutrition: per serving
- kcal415
- fat26g
- saturates3g
- carbs36g
- sugars1g
- fibre5g
- protein10g
- salt1.89g
Method
step 1
Put the sliced aubergines, tomatoes and whole spring onions into a large shallow dish. Whisk the olive oil, white wine vinegar and garlic together with plenty of seasoning, pour over the vegetables and toss well.
step 2
Barbecue the aubergine slices directly over a medium high heat for 4-5 minutes each side, until tender and marked. Remove and put into a large shallow bowl. Barbecue the tomatoes and spring onions for 3-4 minutes, turning once. Add to the aubergines. Crumble the goat’s cheese over the hot vegetables and drizzle with extra virgin olive oil. Toss very gently.
step 3
To serve, scatter the basil leaves over the vegetables.Warm the floured tortillas on the barbecue for 1-2 minutes, turning once. Let each guest take a spoonful from the platter of vegetables and goat’s cheese and fold up in a warm tortilla.
