BBQ Vegetables with Goat's Cheese
This vibrant Australian dish makes a superb vegetarian main course. Aubergines, plum tomatoes and spring onions are marinated, then grilled on the barbecue until tender and charred. They are tossed with crumbled goat's cheese, fresh basil and a drizzle of olive oil. Serve the warm, juicy vegetables folded into freshly heated flour tortillas for a satisfying meal. It's an ideal option for a casual lunch or supper, ready in about 45 minutes.
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
- Place the sliced aubergines, tomato slices and trimmed spring onions into a large, shallow dish. Combine the olive oil, white wine vinegar and crushed garlic with generous seasoning, then pour this mixture over the vegetables and toss to coat thoroughly.
- Grill the aubergine slices directly on the barbecue for 4-5 minutes per side until they are tender and have visible grill marks. Transfer them to a large, shallow bowl. Cook the tomatoes and spring onions for 3-4 minutes, turning once, then add them to the aubergines. Crumble the firm goat's cheese over the hot vegetables and drizzle with extra virgin olive oil. Toss the mixture very gently.
- Scatter the fresh basil leaves over the prepared vegetables. Warm the flour tortillas on the barbecue for 1-2 minutes, turning once. Allow each person to spoon some of the vegetable and goat's cheese mixture into a warm tortilla and fold it up to eat.
Nutrition (per serving)
Calories415 kcal
Fat26 g
Saturates3 g
Carbs36 g
Sugars1 g
Fibre5 g
Protein10 g
Sodium756 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisineaustralian
DietVegetarian
