Friday 27 February 2015

Posted by Judie on Friday 27 February 2015
An easy vegetarian dish requiring minimal preparation. The lovely thing about this meal is that the vegetables can be easily substituted. I used champignon mushrooms instead of Portobello, and aubergine instead of the summer squash. 

Makes 4 servings
  • 1 small zucchini, diagonally sliced into 1/2 cm pieces 
  • 1 small summer squash, diagonally sliced into 1/2 cm pieces 
  • 1 red bell pepper, stem and seeds removed 
  • 1 small red onion, sliced into 1/2 cm rounds 
  • 1 large Portobello mushroom, cleaned and sliced into 1/2 cm pieces 
  • 2 tablespoons extra virgin olive oil 
  • salt and pepper 
  • 4 tortillas 
  • 4 tablespoon pesto, divided 
  • 125g goat cheese, divided

Start by preparing your vegetables. Drizzle the sliced vegetables with 2 tbsp olive oil and season with salt and white pepper. Place vegetables on the grill (or in a grill pan) and cook for approximately 3 minutes on each side or until just tender. Remove the vegetables from the grill and let cool for 5 minutes. Cut the grilled vegetables into squares and set aside. 

To assemble each quesadilla: Spread a tortilla with 1 tablespoon pesto. Divide 1/4 of the grilled vegetables and crumble 1/4 of the goat cheese over them. Fold the tortilla over to close. Place the quesadilla on a lightly oiled grill (or grill pan) and cook for 3 minutes on each side until the cheese in fully melted. 

Adapted from Original Recipe

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