Mains

Roasted Vegetable Quesadillas

I can’t believe it’s July already!

The month of June went by in a flash for me. Between all the year end school events for my kids, a couple weekends away and having family come to visit, there hasn’t been a lot of down time. There also hasn’t been a lot of time to cook.

This past weekend I was in the Okanagan area of British Columbia playing in a slopitch tournament. The Okanagan is known for it’s high temperatures in summer, delicious wines from several surrounding wineries and beautiful, sandy beaches. I didn’t get a chance to visit any of the wineries, but I definitely experienced the heat while playing ball in 40 degree weather, after which, the beaches were completely necessary to cool down. Now that we’re back home, I’m looking forward to a few low key weeks before we’re off again.

Between the heat and lack of time, I’ve been sticking to lighter, easier meals at dinner time. I just don’t have the energy to cook and I don’t really feel like eating anything heavy. This recipe for Roasted Vegetable Quesadillas has become one of my favourite weeknight meals to make. It’s light, healthy and comes together in about 30 minutes. It’s also a perfect meatless option that’s entirely satisfying.

 

1 large zucchini

1/2 Cup crimini mushrooms

2 bell peppers

1 red onion

3 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

1 tsp honey

2 tbsp fresh oregano ,chopped

salt and pepper to taste

1/2 Cup goat cheese crumbles

1/2 Cup Havarti cheese, grated

4 flour tortillas

1 Cup cherry tomatoes, diced

Preheat the oven to 400 degrees Farenheit

In a large bowl, whisk together the balsamic vinegar, olive oil, honey, oregano, salt and pepper. Add the zucchini, mushrooms, peppers and onions and toss just to coat. Spread the vegetables evenly over a 9×13 baking dish and place in the oven to roast for 20 minutes.

Spread the roasted vegetable evenly over one half of the tortillas. Top with the goat cheese and Havarti. Fold the other half of the tortilla over the veggies and cheese and place on a preheated grill for 5 – 10 minutes until the cheese is melted and the tortilla is crispy. Serve with fresh diced cherry tomatoes.

 

    

20 Responses to “Roasted Vegetable Quesadillas”

  1. Hi Natalie,
    This sounds delicious and I love all the healthy ingredients. Thanks for sharing on Real Food Fridays. Pinned & twitted. Have a healthy happy blessed 4th of July weekend!

  2. These quesadillas look delicious! I love that they can be a healthy meal or shared as an appetizer. I can’t believe how fast these summer days are going. I am whining now…sorry. Enjoy your weekend, and happy FF!

    • The days have gone by so fast, but we’re only 1 week into my kids 10 week summer vacation, so far. Give me another month and I’m sure I’ll be whining about how long summer is lasting, lol. Have a great weekend, Julie ๐Ÿ™‚

  3. Yum! This sounds right up my family’s alley. I love how colorful this dish is with all the vegetables as well. Happy FF, and have a wonderful weekend. ๐Ÿ˜€

  4. nikkifrankhamilton Reply

    This sounds so good! I am pinning this recipe, I have to make sure I have it handy. Yum! I love quesadillas, this looks like a great variation. Thanks.

  5. Those look GREAT! I just made a whole stack of grain-free tortillas and didn’t think I’d have so much trouble thinking of something to fill them with– you’re provided a delicious answer to my problem!

  6. I love delicious, quick, & healthy summer meals- this is perfect! I love the Havarti cheese too- I seem to always use Monterey Jack or cheddar- where is my imagination!?!? ๐Ÿ˜‰ Have a great weekend and enjoy your summer vacation!!

    • Thanks, Josette. I usually end up using cheddar in my quesadillas, as well. In this case, I just happened to have havarti on hand and needed something to hold the quesadilla together. It worked wonderfully, though, and was a nice change ๐Ÿ™‚

  7. What a delicious and healthy meal, I love that you used 2 different types of cheese to elevate the flavor and texture – yummy!

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