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

BBQ vegetables with goat's cheese recipe

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

  • 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.

  • 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.

  • 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.

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