Roasted Vegetable Quesadillas

This recipe for Roasted Vegetable Quesadillas has become one of my favourite weeknight meals to make. It’s light, healthy and comes together in about 30 minutes. It’s also a perfect meatless option that’s entirely satisfying.

1 large zucchini

1/2 Cup crimini mushrooms

2 bell peppers

1 red onion

3 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

1 tsp honey

2 tbsp fresh oregano ,chopped

salt and pepper to taste

1/2 Cup goat cheese crumbles

1/2 Cup Havarti cheese, grated

4 flour tortillas

1 Cup cherry tomatoes, diced

Preheat the oven to 400 degrees Farenheit

In a large bowl, whisk together the balsamic vinegar, olive oil, honey, oregano, salt and pepper. Add the zucchini, mushrooms, peppers and onions and toss just to coat. Spread the vegetables evenly over a 9×13 baking dish and place in the oven to roast for 20 minutes.

Spread the roasted vegetable evenly over one half of the tortillas. Top with the goat cheese and Havarti. Fold the other half of the tortilla over the veggies and cheese and place on a preheated grill for 5 – 10 minutes until the cheese is melted and the tortilla is crispy. Serve with fresh diced cherry tomatoes.