4 eggplant/aubergines, cut into 1cm slices lengthways
1 yellow zucchini, sliced
1 green zucchini, sliced
8 plum tomatoes, each cut into 3 thick slices
150ml extra-virgin olive oil
2 tbsp white wine vinegar
1 tbsp garlic infused oil
2 x 100g packs feta
extra-virgin olive oil for drizzling
large handful of fresh basil leaves
8 gluten free tortillas or gluten free pita
Serves - 4
Put the sliced eggplant, zucchini, tomatoes and whole spring onions into a large shallow dish.
Whisk the olive oil, white wine vinegar and garlic infused oil together with plenty of seasoning, pour over the vegetables and toss well.
Barbecue the eggplant 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 zucchini for 3-4 minutes, turning once. Add to the eggplant.
Crumble the feta 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 gluten free tortillas on the barbecue for 1-2 minutes, turning once.
Let each guest take a spoonful from the platter of vegetables and feta cheese and fold up in a warm gluten free tortilla.
Recipe adapted from: Good Food