So here is the recipe for the Roasted Vegetable Quesadillas I was raving about. They are one of my family's favorite things to eat for dinner and so easy to make. The recipe is my little adaptation of a recipe from the Moosewood Restaurant New Classics cookbook. I usually double the recipe so that we can have leftovers for lunch the next day.
Roasted Vegetable Quesadillas
Preheat your oven to 425 degrees.
(Thinly slice all of the vegetables)
Toss 2 cups peeled and quartered potatoes, 1/2 cup onion, 3/4 cup red pepper, and 1 1/2 cups zucchini with 2 or so tablespoons of olive oil, 2-3 minced garlic cloves, 1/2 tsp. oregano, and some salt and pepper. I actually never really measure any of the seasonings so I am kind of guessing on the amounts- I usually just toss them in.
Dump all the vegetables in a 9x13 inch pan and roast in the oven until the potatoes are tender. This usually takes 25 to 30 minutes. I stir the vegetables at least once during the roasting time to make sure that none are sticking to the pan- usually about 15 minutes in. After the vegetables are done roasting, turn your oven down to "warm" for later.
Heat a lightly oiled pan (I use a grill pan) over medium heat. While your pan is heating, pile about 1/2 cup of roasted vegetables on one half of a flour tortilla, leaving a 1/2-inch border around the outer edge. Top the filling with some grated Chedder cheese or crumbled feta. Fold the torilla over the filling to form a half-moon shape.
When the pan is hot, cook two of the quesadillas at a time for 1 to 2 minutes on each side, until golden brown. Remove the quesadillas from the pan and keep them warm in your oven while cooking the remaining quesadillas.
* Moosewood also shares some variations on the quesadillas in the cookbook that I haven't tried yet: Adding different vegetables, such as mushrooms, eggplant, or asparagus; using different cheese; or accenting with other herbs. Let me know if you find another yummy combination to try!
Hope you enjoy them!
Happy Monday!
