Name: BBQ vegetables with goat's cheese
Total time: 45 min
Yield: 8
Cuisine: Australian
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

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BBQ vegetables with goat's cheese

BBQ vegetables with goat's cheese

Good Food team

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Serves 8

Easy

Total time: 45 mins

Ready in 35-45 minutes

A star rating of 4.8 out of 5.4 ratingsRate

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This is a great vegetarian main course - serve with hot tortillas to assemble into juicy warm sandwiches

Vegetarian

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Lemon meringue ice cream cake

A star rating of 4.4 out of 5.55 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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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.

Recipe from Good Food magazine, August 2003

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A star rating of 4.8 out of 5.4 ratings

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