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BBQ vegies with tortillas & soft cheese


  • Cook the eggplant and zucchini on a lightly oiled preheated ridged grill (or BBQ) until tender. Then move to the side, spray the grill with a little more oil and add the tomatoes and spring onions. Season and cook until soft and slightly charred.
  • When the vegies are ready, heat the tortillas on the grill (or wrapped in kitchen foil in the oven).
  • To serve, place a tortilla on each plate. Then arrange the vegies on top with dollops of goat's cheese, a light spray of oil, a sprinkling of balsamic and seasonings.


  • 2-3 Japanese eggplants, sliced lengthways
  • olive oil spray
  • 1-2 zucchini, sliced lengthways
  • 2-3 ripe tomatoes, cored & cut into thick slices
  • 6-8 whole spring (green) onions
  • sea salt & freshly ground pepper
  • 4-6 tortillas
  • soft goat's cheese
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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