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Roasted Veggie Quesadillas

/5
overhead view of a roasted veggie quesadilla
COOK TIME
30 min
TOTAL TIME
40 min
SERVINGS
6 quesadillas
overhead view of a roasted veggie quesadilla
overhead view of a roasted veggie quesadilla

These Roasted Veggie Quesadillas are so surprisingly delicious and satisfying with major flavor. Plus, it’s easy to make with only a few ingredients. 

I chose my latest favorite veggies that I know taste incredible through roasting. Then add some cheese (okay, a lot of cheese) and lightly fry these up in a classic tortilla. Incredibly easy and delicious meal. 

How to cook the veggies?

I love to roast the veggies because it’s easy for me to throw them all on a pan, season a little and into the oven. Also my easy go to because I live in the Midwest where the winters are not kind and grilling doesn’t happen often in 13 degree weather. 

You can also grill up your veggies which tastes incredible! I love that little char you get on veggies from grilling. You can choose any method that you love and makes it easy. 

What veggies work best?

A lot of different kinds of vegetables work for these quesadillas. My favorite ones are: Zucchini, squash, bell peppers, onions, and portabella mushrooms. I really feel like the mushrooms make these quesadillas the ultimate in flavor. 

Other veggies that would be delicious to use: red onion, peppers, asparagus, tomatoes, eggplant, butternut squash. 

These Roasted Veggie Quesadillas are filled with flavor and easy to make, you gotta try them!

Check out the recipe and video below and let me know what you think!

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overhead view of a roasted veggie quesadilla

Roasted Veggie Quesadillas

Easy and delicious Roasted Veggie Quesadillas are filled with incredible flavor and lots of melted cheese all lightly fried up in a classic tortilla. Delicious dinner!

overhead view of a roasted veggie quesadilla

Prep time: 10 min  |  Cook time: 30 min  |  Total: 40 min

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Ingredients

1 zucchini, cut into 1/4 inch slices

1 summer squash, cut into 1/4 slices

1 red pepper, cut into slices or quarters

1 yellow pepper, cut into slices or quarters

1 green pepper, cut into slices or quarters

1 yellow onion, cut into slices

1 large pack of portabella mushrooms, sliced

1 Tablespoon olive oil

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon garlic powder

salt and pepper

6 burrito size tortillas

2 cups mozzarella cheese, shredded

butter or vegetable oil for frying

Instructions

1. Preheat oven to 400 degrees. On a cooking sheet sprayed with nonstick spray or a silicone mat, spread out all the sliced veggies in an even layer. Drizzle olive oil, cumin, onion, garlic, salt, and pepper over top all the veggies. Use your hand or tongs to mix the veggies in the spices and oil to cover all.

2. Roast veggies in the oven for 20-30 minutes until veggies are soft and starting to get a slight char on them. Remove from oven and set aside.

3. In a large skillet on medium high heat, add about 1 Tablespoon of vegetable oil to the pan. Once oil is hot, assemble the quesadillas.

4. Place one tortilla down and then layer the roasted veggies in a layer and then sprinkle the shredded cheese over the veggies and then place another tortilla on top of the veggies.

5. Place the entire tortilla/veggies into the hot pan. Cook for about 2 minutes or until the tortilla starts to turn golden brown, flip quesadilla and cook on the other side as well. Remove from the pan and set aside and continue with the remaining veggies and tortillas.

6. Cut the quesadillas and serve with your favorite toppings like sour cream, salsa, avocado, jalepeno.

Notes

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Recipe rating

I love to roast the veggies because it’s easy for me to throw them all on a pan, season a little and into the oven. Also my easy go to because I live in the Midwest where the winters are not kind and grilling doesn’t happen often in 13 degree weather. 

You can also grill up your veggies which tastes incredible! I love that little char you get on veggies from grilling. You can choose any method that you love and makes it easy. 

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