Roasted Vegetable Quesadillas
Source of Recipe
Moosewood Restaurant New Classics Cookbook
Recipe Introduction
Belinda (BAR2969) 2/18/02
List of Ingredients
2 cups quartered and sliced potatoes
1 1/2 cups sliced zucchini
3/4 sliced red or green bell peppers
1/2 cup sliced onions
1 clove garlic, minced or pressed
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 Tablespoons Olive Oil
1 cup grated cheddar cheese
4 flour tortillas (8 inches across)
Recipe
1. Preheat oven to 450 degrees.
2. Toss all the vegetables into a bowl
3. Add the olive oil, oregano, salt and pepper and toss until evenly coated.
4. Spread them on a large baking sheet in a single layer.
5. Roast in the oven until the potatoes are tender and beginning to brown, about 25 to 30 minutes.
6. Pile about 1/4 of the roasted vegetable filling on one half of each of the tortillas, leaving a 1/2 inch border around the edge.
7. Top the filling with 1/4 cup of the cheese.
8. Fold the tortilla over into the shape of a moon
9. Heat lightly oiled 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.
10. Removed the quesadillas from the skillet and keep them warm while cooking the remaining two quesadillas.
11. Slice each quesadillas in half and serve warm. Serves 4
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