Monday, 28 February 2011

Roasted Veggie Quesadillas


I adore roasted veggies. Throw them in between two tortillas and add some cheese and I'm a very happy girl. Saturday night I need a quick meal that was easy for little old me. I only had two kids with me at home and they opted for traditional (if not blaw) cheese quesadillas for supper. I needed a little more oomph in my meal! I've had a rough week dealing with some pretty nasty tendonitis in my wrist so I need a pick-me-up meal. Unfortunately I didn't think ahead and realized, at the last minute, that this was a meal that I'd need to use a knife and fork with. Well, the pain afterwards was worth it. This was a nicely flavoured vegetarian meal that hit the spot. If you're looking for an easy meal idea this is it.

1 cup button mushrooms, cleaned
1/2 zucchini, sliced
1 red onion, sliced
1/2 red pepper, cut into small chunks
1-2 tbsp olive oil
2 tbsp balsamic vinegar
salt and pepper
2 large tortillas
1/2 cup feta cheese, crumbled
3/4 cup marble cheese, grated
1 roma tomato, seeded and chopped
2 tbsp fresh basil - stems removed and chopped


Preheat oven to 375F. In a large bowl combine mushrooms, zucchini, onion and red pepper. Toss with olive oil and balsamic vinegar ensuring that the veggies are lightly coated in the oil. Sprinkle with salt and pepper. Roast veggies in the preheated oven for approximately 30 minutes or until nice roasted.

Pour a tiny amount of oil onto the griddle and swish it around with a brush. Place the two tortillas onto the griddle. Spoon half of the roasted veggies onto one half of each tortilla (leave the other half bare because we'll be folding it over the veggies). Sprinkle feta, marble cheese, tomato and basil over the roasted veggies. When tortilla has browned nicely fold the other half of each tortilla over the veggies. Serve with sour cream and guacamole!

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