Wrap recipe for 8 people, takes only 20 mins; recipe has aubergine, plum tomato, spring onion, extra-virgin olive oil, white wine vinegar, garlic clove, goat's cheese, extra-virgin olive oil, basil leaf and flour tortilla.
BBQ vegetables with goat's cheese
Course: Wrap
Servings
8
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 3 plump garlic cloves, crushed
- Extra Virgin Olive Oil: 150ml extra-virgin olive oil
- Basil Leaf: large handful of fresh basil leaves
- Spring Onion: 2 bunches of spring onions, trimmed
- Aubergine: 4 aubergines, cut into 1cm slices lengthways
- Flour Tortilla: 8 flour tortillas
- White Wine Vinegar: 2 tbsp white wine vinegar
- Plum Tomato: 8 plum tomatoes, each cut into 3 thick slices
- Goat'S Cheese: 2 x 100g packs firm goat's cheese
Directions
- 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.
