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Roasted vegetable ‘caprese’ quesadillas

If you sometimes have leftover roasted vegetables and struggle to know what to do with them, this is the perfect recipe for you. Just scatter one half of a tortilla with mozzarella cheese, the roasted veggies and fresh basil, fold over and cook in a pan until crisp and oozy.
Course Appetizer, snack or light meal
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 155 kcal
Author Helen

Ingredients

  • 2 large tortillas
  • 1 tablespoon oil
  • 1 garlic clove crushed or finely sliced
  • 1 ball mozzarella torn into smallish pieces
  • leftover roasted vegetables including cherry tomatoes (just about a handful for each tortilla) – see note below
  • 6 to 8 fresh basil leaves
  • guacamole and/or sour cream for dipping optional
US Customary - Metric

Instructions

  1. Cook the garlic in the oil in a small saucepan for a couple of minutes to make a garlic-infused oil. Brush a bit of the oil into a frying pan and heat up on a medium heat.
  2. Meanwhile, lay out a tortilla on a large board or plate. Scatter half the mozzarella, half the roasted veggies and 3 to 4 torn basil leaves over half of the tortilla, leaving the other half plain.
  3. Fold the plain half of the tortilla over the covered half, then slide into the frying pan. Press down a bit (with a fish slice or similar) and let cook for 1 to 2 minutes or until golden and crispy on the underside. Then slide over carefully (with the closed side not losing contact with the pan) and cook for another minute or 2 on the other side.
  4. Slide out of the pan onto a board or plate and cut into thirds. Repeat with the other tortilla and ingredients, then serve immediately while still hot and crispy (with the guac & sour cream, if using).

Recipe Notes

Use any roasted vegetables you like, of course, but I like to use sweet potato, onion chunks, red and/or green peppers and cherry tomatoes. Don’t forget the cherry tomatoes, because without them these aren’t really caprese quesadillas!

If you don’t have any leftover veggies, roast some especially! Just roast for about half an hour at 200C/390F. Add the cherry tomatoes just for the final 5 minutes.

Nutrition Facts
Roasted vegetable ‘caprese’ quesadillas
Amount Per Serving
Calories 155 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Sodium 206mg9%
Potassium 45mg1%
Carbohydrates 15g5%
Sugar 1g1%
Protein 2g4%
Vitamin C 0.5mg1%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.