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BBQ vegetables with goat's cheese

Ingredients

  1. Step 1 4 aubergines , cut into 1cm slices lengthways
  2. Step 2 8 plum tomatoes , each cut into 3 thick slices
  3. Step 3 2bunches of spring onions , trimmed
  4. Step 4 150ml extra-virgin olive oil
  5. Step 5 2 tbsp white wine vinegar
  6. Step 6 3 plump garlic cloves , crushed
  7. Step 7 2 x 100g packs firm goat's cheese
  8. Step 8 extra-virgin olive oil for drizzling
  9. Step 9 large handful of fresh basil leaves
  10. Step 10 8 flour tortillas
BBQ vegetables with goat's cheese
Calories: 415 Carbohydrate: 36 g Protein: 10 g Fat: 26 g
Cook time: 45 minutes Prep time: minutes Total time: 45 minutes Servings: 8

TAGS

Dinner Lunch Supper Vegetable Australian Josh Eagleton 30-60 minute 600 kcal or less Aubergine Barbecue Barbie BBQ Beginner Goat's Cheese Good Food Main Picnic summer Tomato tortilla Vegetarian

Directions

  1. 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.
  2. 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.
  3. 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.