BBQ Vegetables with Goat’s Cheese and Basil Wraps Recipe

Introduction

This BBQ vegetable dish with creamy goat’s cheese is a delightful way to enjoy fresh seasonal produce. Grilled aubergines, tomatoes, and spring onions are tossed with tangy dressing and topped with soft goat’s cheese, making it perfect for a light meal or side.

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
• 2 x 100g packs firm goat’s cheese
• Extra-virgin olive oil for drizzling
• Large handful of fresh basil leaves
• 8 flour tortillas

Instructions

1. Step 1: Place the aubergine slices, tomato slices, and whole spring onions into a large shallow dish. Whisk together the olive oil, white wine vinegar, crushed garlic, and seasoning; pour over the vegetables and toss to coat evenly.
2. Step 2: Heat the barbecue to medium-high. Grill the aubergine slices directly on the grill for 4-5 minutes per side, until tender and charred. Remove and transfer to a large shallow bowl.
3. Step 3: Grill the tomato slices and spring onions for 3-4 minutes, turning once. Add them to the bowl with the aubergines.
4. Step 4: Crumble the goat’s cheese over the hot grilled vegetables and drizzle with extra virgin olive oil. Toss very gently to combine.
5. Step 5: Scatter fresh basil leaves on top. Warm the flour tortillas on the barbecue for 1-2 minutes, turning once.
6. Step 6: Serve by letting each guest spoon the vegetable and goat’s cheese mixture onto a warm tortilla and fold it up to eat.

Tips & Variations

• For extra smoky flavor, add a few drops of smoked paprika to the dressing before tossing the vegetables.
• Try substituting the goat’s cheese with feta or halloumi for a different texture and taste.
• If you don’t have a barbecue, the vegetables can be grilled or roasted in the oven instead.

Storage

Store any leftover grilled vegetables and goat’s cheese mixture in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a pan or microwave and serve with freshly warmed tortillas for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables ahead of time?

Yes, you can slice and marinate the vegetables a few hours before grilling. Keep them covered in the fridge until ready to cook.

What can I serve alongside these BBQ vegetable tortillas?

This dish pairs well with a fresh green salad, couscous, or a simple rice pilaf to make a more substantial meal.

BBQ Vegetables with Goat’s Cheese and Basil Wraps Recipe

---

★★★★★

4.6 from 211 reviews

• Author: Cleo
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A vibrant and flavorful BBQ vegetable recipe featuring smoky grilled aubergines, tomatoes, and spring onions tossed with tangy garlic vinaigrette and creamy goat’s cheese. Served with warm flour tortillas and fresh basil, this dish offers a perfect balance of charred vegetables and rich textures, ideal for a delicious vegetarian barbecue meal.

---

Ingredients

Scale 1x2x3x

Vegetables

• 4 aubergines, cut into 1cm slices lengthways
• 8 plum tomatoes, each cut into 3 thick slices
• 2 bunches of spring onions, trimmed

Dressing

• 150ml extra-virgin olive oil
• 2 tbsp white wine vinegar
• 3 plump garlic cloves, crushed
• Salt and freshly ground black pepper, to taste

Other

• 2 x 100g packs firm goat’s cheese
• Extra-virgin olive oil, for drizzling
• Large handful of fresh basil leaves
• 8 flour tortillas

---

Instructions

1. Prepare the vegetables: Place the sliced aubergines, tomato slices, and whole trimmed spring onions into a large shallow dish.
2. Make the dressing: Whisk together 150ml of extra-virgin olive oil, 2 tablespoons of white wine vinegar, crushed garlic cloves, and seasoning with salt and freshly ground black pepper.
3. Marinate the vegetables: Pour the dressing over the vegetables and toss thoroughly to ensure all are coated well.
4. Barbecue the aubergines: Heat the barbecue to medium-high heat. Place aubergine slices directly onto the grill and cook for 4-5 minutes on each side until tender and nicely marked. Remove and transfer them into a large shallow bowl.
5. Grill tomatoes and spring onions: Barbecue the tomato slices and spring onions for 3-4 minutes, turning once, until they are nicely charred and slightly softened. Add them to the bowl with the aubergines.
6. Add goat’s cheese and olive oil: Crumble the firm goat’s cheese over the hot grilled vegetables. Drizzle with extra-virgin olive oil and toss very gently to combine without losing the texture of the goat’s cheese.
7. Finish with basil: Scatter fresh basil leaves over the vegetable mixture for a fresh, aromatic touch.
8. Warm the tortillas: Place the flour tortillas on the barbecue and warm for 1-2 minutes, turning once, until soft and pliable.
9. Serve: Let each guest spoon the vegetable and goat’s cheese mixture onto a warm tortilla, fold it up, and enjoy.

Notes

• Medium-high heat on the barbecue is essential to properly char the vegetables without burning.
• You can substitute goat’s cheese with feta or halloumi for different flavors.
• If a barbecue is unavailable, vegetables can be grilled under a broiler or in a grill pan on the stovetop.
• For a gluten-free option, use gluten-free tortillas or serve with lettuce wraps.
• To enhance the garlic flavor, let the dressing sit for 10 minutes before tossing with vegetables.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Vegetarian
• Method: Grilling
• Cuisine: Mediterranean

Keywords: BBQ vegetables, grilled aubergine, goat cheese, summer vegetables, vegetarian BBQ, grilled tomatoes, spring onions, Mediterranean recipe, grilled vegetables wrap