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Goat Cheese 'n' Veggie Quesadillas Recipe

Goat Cheese 'n' Veggie Quesadillas Recipe photo by Taste of Home

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The roasted veggies and goat cheese make this an elegant party food. We love to top them with our favorite salsa for an extra kick! -Sara Longworth of Philadelphia, Pennslvania

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Goat Cheese 'n' Veggie Quesadillas Recipe

Prep: 55 min. Bake: 5 min.

Yield: 12 Servings

55 5 60

Ingredients

1 small eggplant, peeled, quartered and cut into 1/2-inch slices
1 medium zucchini, cut into 1/4-inch slices
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 cup chopped ripe olives
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 tablespoon minced fresh cilantro
1/2 cup crumbled goat cheese
8 whole wheat tortillas (8 inches)

Directions

Place the first six ingredients in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine the oil, lemon juice, chili powder and cayenne; drizzle over vegetables and toss to coat. Bake, uncovered, at 400° for 35-40 minutes or until tender, stirring once. Stir in cilantro.
Spread 1 tablespoon goat cheese over one side of each tortilla. Place two tortillas, plain side down, on an ungreased baking sheet; spread each with 2/3 cup vegetable mixture. Top each with another tortilla. Repeat. Bake at 400° for 5-10 minutes or until golden brown. Cut each quesadilla into six wedges. Serve warm. Yield: 2 dozen appetizers.

Originally published as Goat Cheese 'n' Veggie Quesadillas in Light & Tasty February/March 2007, p39

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Goat Cheese 'n' Veggie Quesadillas

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(1-1) of 1 reviews

Reviewed on Feb. 04, 2011 by MADISONOLIVIA

My family and I enjoyed this recipe very, very much! It was perfect for our vegetarian guests and the combination of the roasted veggies and the goat cheese makes it taste like eating gourmet food at home!