Friday, August 24, 2007

Roasted Vegetable Quesadillas (Moosewood)

2-3 red potatoes-cut into big cubes/triangles
1 small onion- cut into bite sized pieces
1 red or green bell pepper, cut into bite sized chunks
1 zucchini/summer sqush, cut into bite sized chunks
1 Tbsp olive oil
1 tsp minced garlic
½ tsp dried oregano
½ tsp salt
¼ tsp pepper
4-5 flour tortillas (best with whole wheat)
1 cup grated cheddar cheese

Preheat oven to 425. Toss all of the cut veggies with 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 25-30 minutes. Heat a lightly oiled (I use Pam) skillet on medium heat. Place tortilla in skillet. Pile about ¼ of the veggies on the tortilla as it heats up, add ¼ c cheese, close and cook for 1-2 minutes, then flip it (this is the tricky part) cook another 2 minutes and serve!

This is a crowd pleaser--every time! I've never had any recipe requested as often as this one.

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