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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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