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
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
- Prepare the vegetables: Place the sliced aubergines, tomato slices, and whole trimmed spring onions into a large shallow dish.
- 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.
- Marinate the vegetables: Pour the dressing over the vegetables and toss thoroughly to ensure all are coated well.
- 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.
- 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.
- 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.
- Finish with basil: Scatter fresh basil leaves over the vegetable mixture for a fresh, aromatic touch.
- Warm the tortillas: Place the flour tortillas on the barbecue and warm for 1-2 minutes, turning once, until soft and pliable.
- 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
