This recipe is a great way to get your vegetables in for the day. The vinaigrette complements the vegetables well and “spices” things up a little. Serve this with your favorite side—with salsa or just as is—either way, they are delicious and healthy for the whole family—even the kids will enjoy them. These can be made gluten-free using corn tortillas.
4-5 cups of vegetables, approx. (fresh or frozen)
2 tablespoons balsamic vinegar
4 tablespoons olive oil
1 teaspoon Dijon mustard
1 1/2 cups grated cheese
8 6-inch corn or flour Tortillas, approx.
1. Preheat oven to 425°F.
2. Cover a baking sheet with foil and place vegetables on baking sheet in a single layer.
3. Bake for approximately 20-25 minutes until vegetables are fork tender and have slightly browned. Half way through baking, mix and redistribute on baking sheet.
4. Meanwhile, in a large bowl combine balsamic vinegar and mustard and whisk until well combined.
5. Continue whisking, slowly adding olive oil.
6. Once vegetable have cooked, remove from oven and place vegetables in bowl with vinaigrette.
7. Toss to lightly coat.
8. Heat up a cast iron or non-stick skillet on medium heat.
9. Once hot, place a corn tortilla on skillet.
10. Sprinkle enough cheese to lightly coat the tortilla—about 2 tablespoons.
11. Add some of the vegetables to cover the cheese and then sprinkle another light layer of cheese over vegetables.
12. Place another corn tortilla on top.
13. Once the cheese on the bottom tortilla has melted and the tortilla has toasted, carefully flip the quesadilla with a spatula.
14. Toast the second side for about 2-3 minutes until toasted and cheese has melted.
15. Remove from the skillet cut into quarters and serve while warm with your favorite salsa or just as it is.
• Don’t over fill the quesadilla. It’s harder to handle when there is too much filling.
• The cheese acts like glue—it helps hold everything together.
• Create an assembly line for yourself. It makes for a smoother process.
• If you feeding a crowd—turn your oven on low and place a cooling rack inside a baking sheet. Once you have finished toasting each quesadilla, place it on the cooling rack in the oven. This will allow your quesadillas to keep warm and prevent them from getting soggy until you are ready to serve.
• If you prefer to make this vegan, omit the cheese, toast the tortillas just as they are on both sides and fill with vegetable mixture and other desired fillings. Fold and enjoy!
Sam Pierre loves everything that involves the kitchen and the process of preparing food. When she is not in the kitchen, she’s thinking about new recipes and flavors that would complement each other. Between running around after her daughter and maintaining a healthy household, she blogs about her food adventures and experiences in the kitchen on delishious food.
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