Grilled vegetables with goat cheese
8 servings
45 minutes
Grilled vegetables with goat cheese are a vibrant and aromatic dish of European cuisine that combines the rich flavors of fresh vegetables, the tanginess of goat cheese, and the gentle acidity of white wine vinegar. This recipe is inspired by Mediterranean traditions where grilled vegetables are often served with soft cheeses and fragrant herbs. Eggplants add a pleasant texture to the dish, tomatoes provide juiciness, and basil refreshes its taste. Goat cheese melting over hot vegetables creates a delicate creamy consistency, while corn tortillas make the dish hearty and convenient to serve. An ideal option for a summer dinner or light snack, this recipe is perfect for cozy home gatherings as well as festive tables.
1
Mix sliced eggplants (about 1 cm thick), tomatoes, and all the onions in a large shallow dish.
- Eggplants: 4 pieces
- Tomatoes: 8 pieces
- Green onions: 2 bunchs
2
Mix olive oil, white wine vinegar, and garlic with plenty of seasoning, add to the vegetables, and mix well.
- Olive oil: to taste
- White wine vinegar: 2 tablespoons
- Garlic: 3 cloves
3
Fry the eggplants on each side until cooked for 4-5 minutes.
- Eggplants: 4 pieces
4
Place in a large shallow bowl. Sauté the tomatoes and green onions for 3-4 minutes.
- Tomatoes: 8 pieces
- Green onions: 2 bunchs
5
Add to the eggplants. Crumble goat cheese into the hot vegetables and drizzle with olive oil. Mix well.
- Eggplants: 4 pieces
- Goat cheese: 200 g
- Olive oil: to taste
6
Serve by sprinkling basil leaves over the vegetables.
- Basil leaves: 0.3 glass
7
Heat the flatbreads on the barbecue for 1-2 minutes, flipping once.
- Corn tortillas: 8 pieces
8
Place the vegetables with cheese on the flatbread.
- Corn tortillas: 8 pieces