Roasted Veggie Quesadillas
Make your week easier with these roasted veggie quesadillas.
Serves: 3 -4
Preparation time: 15 – 20 minutes
Cooking time: 35 – 45 minutes
Ingredients:
For the roasted veggies:
- 1 onion, sliced
- 2 mixed bell peppers, sliced into thin strips
- 2 baby marrows, sliced
- 1 cup mushrooms, sliced
- 1 Tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- Salt & pepper, to taste
For the quesadillas:
- 4 large flour tortillas
- 2 cups cheese, grated
To serve:
- Coriander
- Sour cream
- Guacamole
- Salsa, optional
- Lime wedges
How To Make Roasted Veggie Quesadillas
- Preheat your oven to 200°C.
- Toss all the sliced vegetables with olive oil, cumin, paprika, salt, and pepper.
- Spread them out on a lined baking tray in a single layer.
- Roast for 20–25 minutes, tossing halfway through, until the edges are golden and lightly charred.
- Heat a large skillet or griddle over medium heat.
- Place one tortilla on a flat surface.
- Sprinkle cheese over half, add a layer of roasted veggies, and top with a little more cheese.
- Fold over to close.
- Lightly oil or butter the skillet.
- Cook each quesadilla for 2–3 minutes per side, pressing gently, until golden brown and the cheese has melted.
- Let them cool slightly before slicing.
- Serve with salsa, guacamole, sour cream, or a squeeze of lime.