Friday, March 29, 2013

Roasted Vegetable Quesadillas

Recipe from Moosewood Restaurant: New Classics

Much to my surprise, I found that I have not shared this recipe with you. I went to the search box of my blog to view the recipe for the ingredients so I could stop off at the store on my way home from work and it was not there! How could I keep this to myself for so long? I have made this several times, and always say to myself that I must share this recipe.

Well, now is the time.

This is a delicious, healthy, and quick dinner to prepare, even on a weeknight. The recipe is easily adaptable to your likes or dislikes, or to what you may have on hand. What vegetable does not taste irresistible roasted and sprinkled with cheese? Oh, and a little Sriracha Sauce if you, like me, like things spicy.

Success meter (1-3):

I was going to add the extra cherry tomatoes that I had leftover from this recipe as well and forgot. That's OK. I'll add them to these leftovers to make what I hope is an awesome omelette tomorrow morning.

Yep, these are tasty.

Roasted Vegetable Quesadillas
Serves 4

2 cups quartered and sliced potatoes
½ cup sliced onions
¾ cup sliced red or green bell peppers
1 ½ cps sliced zucchini
2 tablespoons olive oil
1 garlic clove, minced or pressed (I always add extra)
½ teaspoon dried oregano (yep, add more)
½ teaspoon salt
¼ teaspoon ground black pepper
4 – 8-inch flour tortillas (I used whole wheat)
1 cup grated cheese (I used white cheddar)

Preheat oven to 425°F.

Toss all of the vegetables with the olive oil, garlic, oregano, salt, and black pepper until evenly coated. Spread them on a large baking sheet in a single layer. Roast in the oven until the potatoes are tender and beginning to brown, about 25-30 minutes.

Pile about ¼ of the roasted vegetable filling on one half of each of the tortillas, leaving a ½-inch border around the outer edge. Top the filling with ¼ cup of the cheese. Fold the tortilla over the filling to form a half-moon shape.

Heat a lightly oiled large skillet on medium heat. When the skillet is hot, cook two of the quesadillas for 1 to 2 minutes on each side, until golden brown. Remove the quesadillas from the skillet and keep them warm while cooking the remaining two quesadillas. Slice each quesadilla in half and serve warm.

Moosewood Restaurant: New Classics


  1. Wow! These look delicious! I love Moosewood recipes. That's the quiche recipe I always use.

  2. Cathleen, If you had not left a comment on my Blog this week, I would have missed these Quesadillas. For the past two months I have not been cooking with Julia and Dorie on Tuesdays because the sale of my house and move back home to Colorado has been, in a word, overwhelming. But, my boxes have arrived in Colorado and are safely in a storage unit and tonight I will sleep in my "Colorado" bed so I will be happy to be doing more cooking than packing now. I also love Moosewood recipes and this is a perfect choice for me - love the veggies and leftovers are delicious also. So necessary for a single diner. Lovely pix.

  3. These look fantastic! I love making quesadillas but never thought of ROASTED veggies. I have made with shrooms and cheese, but these would be even better.

  4. Definitely trying this! They look great!


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