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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2
Calories: 155 kcal
Course: Appetizer
Cuisine: Italian

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

Instructions

    Cup of Yum
  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).

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 Information

Calories 155kcal (8%) Carbohydrates 15g (5%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 206mg (9%) Potassium 45mg (1%) Sugar 1g (2%) Vitamin C 0.5mg (1%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 155

% Daily Value*

Calories 155kcal 8%
Carbohydrates 15g 5%
Protein 2g 4%
Fat 9g 14%
Saturated Fat 1g 5%
Sodium 206mg 9%
Potassium 45mg 1%
Sugar 1g 2%
Vitamin C 0.5mg 1%
Calcium 32mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.