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BBQ vegetables and goat's cheese

Name: BBQ vegetables and goat's cheese
Total time: 45 min
Yield: 0
Cuisine: Mexican
Ingredients: 4 aubergines, cut into 1cm slices lengthways; 8 plum tomatoes, each cut into 3 thick slices; 2 bunches of spring onions, trimmed; 150ml extra-virgin olive oil; 2 tbsp white wine vinegar; 3 plump garlic cloves, crushed; tortilla wraps; 200g firm goat's cheese

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

Posted by: kim
On: 17/06/2010

Cuisine

Mexican

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Barbecue

You will need

Ingredient	Add
4 aubergines, cut into 1cm slices lengthways		More products
8 plum tomatoes, each cut into 3 thick slices		More products
2 bunches of spring onions, trimmed	Awaiting stock	More products
150ml extra-virgin olive oil		More products
2 tbsp white wine vinegar		More products
3 plump garlic cloves, crushed		More products
tortilla wraps		More products
200g firm goat's cheese	Available only in our Tollcross shop	More products

Need help converting measurements? View our recipe measurement conversion tables here.

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 and 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 these 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.
Allow each guest take a spoonful from the platter of vegetables and goat's cheese and fold up in a warm tortilla.