BBQ vegetables with goat's cheese

30-60 minutes 600 kcal or less aubergine barbecue barbie bbq beginners goat's cheese mains picnic summer tomato tortillas vegetarian

N/A

Source

Ingredients

4 aubergines , cut into 1cm slices lengthways

8 plum tomatoes , each cut into 3 thick slices

2bunches of spring onions , trimmed

150ml extra-virgin olive oil

2 tbsp white wine vinegar

3 plump garlic cloves , crushed

2 x 100g packs firm goat's cheese

extra-virgin olive oil for drizzling

large handful of fresh basil leaves

8 flour tortillas

Method

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.

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.

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.