Roasted Vegetable Quesadillas

Main Courses, Meatless, Mexican / Thursday, March 5th, 2009

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Do you wind up with weird veggie odds-and-ends sometimes? Like, half a pepper or a forgotten (but not funky) zucchini?

Lately, I’ve been using my veggie drawer leftovers to make these tasty-tasty Roasted Vegetable Quesadillas. The Moosewood recipe calls for potatoes, onions, peppers and zucchini, but feel free to sub what you’ve got and change up the cheese. Trade the potatoes for portabella mushrooms. Sub the Cheddar for feta. And if you really want to get the most out of this recipe, set aside some of these roasted veggies, and treat yourself to a killer omelette the next morning.

What about you? Is there something special you like to do with the last bits of fruit, veggies, cheese or meat in the fridge? How do you “recycle” your odds-and-ends?

Roasted Vegetable Quesadillas

From The Moosewood Collective’s “Moosewood Restaurant New Classics”

The vegetables don’t have to be measured exactly. One medium potato, a very small onion, half a bell pepper, and one small zucchini should do the trick. For the best results, cut the vegetables into thin slices–no more than 1/4 inch thick.

Serves 4

  • 2 cups quartered and sliced potatoes
  • 1/2 cup sliced onions
  • 3/4 cup sliced red or green bell peppers
  • 1 1/2 cups sliced zucchini
  • 2 tablespoons olive oil
  • 1 garlic clove, minced or pressed
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 flour tortillas (8 inches across)
  • 1 cup grated Cheddar cheese
  1. Preheat the oven to 425 degrees F.
  2. Toss all of the vegetables with the olive oil, garlic, oregano, salt and 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 to 30 minutes.
  3. 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 outer egde. Top the filling with 1/4 cup of the cheese. Fold the tortilla over the filling to form a half-moon shape.
  4. 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.

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19 thoughts on “Roasted Vegetable Quesadillas”

  1. Mmmm…this looks yummy! What a great idea! I usually freeze my leftover veggies and then use them to make a chicken or beef stock when I’ve accumulated enough.

  2. We like to Kabob our left over veggies. Olive oil and S&P then grill ’em up. I love the smoky flavor of the grill on the veggies. We’ve been making quesadillas lately but have never taken this twist on them.

  3. POT PIE. Always. Take all veggies and mix with an already blessedly roasted chicken from the grocery. Shove it in a pie crust and you have dinner. Or sometimes i don’t even add chicken; don’t tell the men. It’s just a veggie pot pie… if they don’t know it’s not there they mistake potatoes for the chicken. God bless ignorance. All they care about is the salty broth and crust anyway.

  4. I always have odds-n-ends veggies around, and this is the perfect recipe for them!! I can’t wait to try it. These look absolutely delicious. What’s not to love, carbs, cheese, and veggies?! Perfect combo.

  5. Those look absolutely wonderful. What a great way to use extra vegetables and you’re right, definitely easy to sub/play with.

    As always, your pictures are beautiful!

  6. This looks so yummy! I love quesadillas and I love how you used the veggies with it. I can’t wait to try this, especially when fresh vegetables are more available!

  7. Sadly, I don’t usually do anything good with my veggie odds and ends — they get funky, and then get tossed. This is such a great idea for using them up. Love the quesedillas, and love the omelette idea, too!

    1. Or just save the odds n' ends in the freezer and make your own veggie stock. It's a weekly tradition for me.

  8. Veggie omelettes sound great. Or scraps thrown on a sandwich. I just bought a Moosewood cookbook that I’m waiting for in the mail. Forget which one it is but by god I’m excited.

  13. mmm, this sounds perfect! and i’m always trying to find new ways to eat zucchini (which is a veg i’m not so fond of). i think i’d love this!

  15. Well, I use all those littles for frittatas, omelets, and soups…but now, well, this recipe is joining the gang. Thanks! Looks wonderful.

  16. mmm i just made them for dinner, didnt have any zucchini but they were excellent. definitly recommend for others :)

  17. I love veggie quesadillas! My mom used to make them for me as a kid because I wouldn't eat anything meat or even with the texture of meat.. Not much has changed, unfortunately!
    -Sylvia

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