Roasted Vegetable Quesadillas

Im always looking for quick, healthy meals to prepare for my family. It can be challenging to incorporate veggies, lean protein and whole grains into your meals, while still appealing to non veggie loving husbands and toddlers!

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These roasted vegetable quesadillas came together in about 20 minutes, and I had a slew of leftover roasted veggies to repurpose throughout the rest of the week. You could try a roasted veggie sandwich, add to a salad, or combine with a lean protein for dinner.

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To roast the veggies, I used my Breville panini maker, one of my favorite kitchen gadgets!

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This is such a versatile tool that can really take the standard meal to the next level. Think having a sandwich for dinner is boring? How about a panini? Yes, that sounds much better!

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These quesadillas are so versatile! Zucchini is not your thing? Thats ok, sub in some eggplant! You hate goat cheese? Try using monterray jack or sharp cheddar. Not a pesto fan? Try a sundried tomato spread, or even marinara sauce!

Hope you enjoy it!


Roasted Vegetable Quesadillas
Prep time
Cook time
Total time
Recipe type: Lunch, Dinner
Serves: 4 quesadillas
  • 2 yellow squash
  • 2 zucchini
  • 1 bell pepper
  • 1 red onion- white or yellow will also do
  • 4 whole wheat tortillas
  • 4 oz crumbled goat cheese
  • basil pesto- for spreading
  1. Roast the vegetables (bell pepper, onion, squash and zucchini) on the panini maker until softened. If you don't have a panini maker, you could grill them, or even sauté in a pan with some olive oil.
  2. Transfer the vegetables onto a plate
  3. Smear a layer of basil pesto on the tortilla
  4. Add ~1 oz goat cheese to each tortilla
  5. Add the roasted vegetables on top of the cheese and pesto
  6. Fold the tortilla in half, place back on the panini maker a grill for ~3 minutes or until cheese is melted.


Roasted veg ques collage

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