I asked my daughter if she wanted me to bring her my newest recipe for a Roasted Veggie Quesadilla with Goat Cheese.
My oldest daughter is a hairdresser, she works hard, and I like spoiling her by bringing her amazing food when I can.
I had an appointment with her (gotta touch up those lovely gray hairs every few weeks)
And I also had some leftover roasted veggies and goat cheese from making Roasted Veggie Crostinis.
Her response was “Umm, duh!!!” I took that as a yes.
How to make your veggie and goat cheese quesadillas…
Just some olive oil in a skillet, lay the tortilla flat in the skillet, fill half of the tortilla with the veggies, goat cheese, balsamic glaze, and basil.
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Flip the other side of the tortilla to close it.
Flip after a few minutes until you get that beautiful crusty brown crispiness.
(At this point I seriously considered keeping it for my own lunch, but I didn’t).
She was very appreciative that her old mom brought her a delicious and healthy Roasted Veggie and Goat Cheese Quesadilla for lunch.
She ate it while I was still there and even gave me a bite 🙂
In this case, I had leftovers, but in the recipe box I adjusted the amounts to make 4-6 quesadillas for either a meal or for fun, easy party appetizer.
Similar ingredients to these goat cheese quesadillas…
must try these Roasted Veggie Crostini!
One of my favorite chicken recipes and uses the balsamic glaze.
I love making quesadillas on my new Blackstone griddle!
Even more Meatless Meal Ideas to try
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Roasted Veggie and Goat Cheese Quesadillas
A unique and tasty vegetarian meal
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 orange bell pepper diced
- 1 red onion diced
- 4-6 flour tortillas burrito size
- 4-6 oz crumbled goat cheese
- 1/4 bottle balsamic glaze (sold in vinegar section of the store)
- 1 bunch fresh basil chopped
- olive oil, kosher salt, pepper, crushed red pepper
Mix the veggies on a baking sheet, drizzle with olive oil, salt, pepper, and crushed red pepper. Toss to coat evenly.
Roast in a 450 degree oven for 20-25 minutes. Toss several times as they cook. Set aside to cool.
In a large skillet over medium heat add a drizzle of olive oil. Lay your first large tortilla flat. On one side add your roasted veggies, some balsamic glaze, goat cheese, and fresh basil. After a minute flip the empty side of the tortilla to cover the veggie filled side. Wait another minute and then carefully flip. After another minute (or when golden and crispy) remove from pan and repeat with the other tortillas.
Serve a room temperature with more basil on top. Cut into triangles for an appetizer or serve it whole for a meal.