Skip to main content
Roasted Vegetable Quesadillas

Roasted Vegetable Quesadillas

20 min Prep Time

20 min Cook Time

40 min Total Time

4 Servings

350 Calories

33 g Carbohydrates

18 g Total Fat

14 g
Ingredients
  • 1 red onion, sliced ½-inch thick
  • 1 zucchini, quartered lengthwise
  • 1 yellow squash, quartered lengthwise
  • 1 red pepper, quartered lengthwise
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh cilantro or basil
  • 4 (8-inch) flour tortillas
  • 1 ½ cups (6 ounces) shredded smoked provolone or Cheddar Jack cheese
Instructions
  1. Preheat oven to 450° F. Prepare baking sheet with cooking spray.
  2. Arrange vegetables and garlic on pan, drizzle with oil and roast 15 minutes until barely tender.
  3. Chop vegetables and mash garlic; mix with herbs.
  4. Assemble quesadillas: sprinkle half cheese on left tortilla side, add vegetables, then remaining cheese. Fold and press.
  5. Grill in skillet 3 minutes per side until golden and melted. Cut in half to serve.

Notes/Additions

  • Cook vegetables ahead and refrigerate until needed
  • Change flavor by using different fresh herbs
NUTRITION FACTS

PER SERVING

Calories: 350
Protein: 14 g
Carbohydrate: 33 g
Fiber: 2 g
Total Fat: 18 g
Saturated Fat: 9 g
Cholesterol: 38 mg
Calcium: 55% DV
Sodium: 471 mg

Follow for more excuses to eat cheese

View all recipes