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Roasted Vegetable Quesadillas

 Roasted Vegetable Quesadillas
These quesadillas get their unique flavor from a special blend of roasted veggies. They’ll be a popular finger food at your Halloween gathering. —Taste of Home Test Kitchen
12 ServingsPrep: 15 min. Bake: 20 min.


  • 1 medium onion, chopped
  • 1 medium zucchini, chopped
  • 1 medium sweet red pepper, chopped
  • 1 cup frozen corn, thawed
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 4 tomato flour tortillas (10 inches)
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • Guacamole, sour cream, salsa and sliced ripe olives, optional


  • In a large bowl, combine the vegetables, oil and cumin; toss to coat.
  • Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in.
  • baking pan. Bake, uncovered, at 425° for 10-15 minutes or until
  • tender. Reduce heat to 350°.
  • Divide vegetable mixture evenly between two tortillas. Sprinkle with
  • cheese. Top with remaining tortillas. Place on an ungreased baking
  • sheet; bake for 8-10 minutes or until cheese is melted.
  • Cut each quesadilla into six wedges. Garnish with guacamole, sour
  • cream, salsa and olives if desired. Yield: 1 dozen.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.