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BBQ vegetables and goat's cheese

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

Posted by: kim
On:

Cuisine

Mexican

Time

30 - 60 mins

Skill Level

Newbie

Serves

0

Courses etc.

Barbecue

You will need

IngredientAdd
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

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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

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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.

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