Roasted Veggie Quesadillas Recipe
Roasted Veggie Quesadillas Recipe photo by Taste of Home
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Roasted Veggie Quesadillas Recipe

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I am always looking for recipes that will encourage students to eat vegetables and this one has been a huge success. You can also use other vegetables, such as mushrooms, eggplant, asparagus and broccoli. Just remember to roast your vegetables before making the quesadillas. —Kathy Carlan, Canton, Georgia
TOTAL TIME: Prep: 40 min. Cook: 5 min./batch
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Cook: 5 min./batch
MAKES: 8 servings


  • 2 medium red potatoes, quartered and sliced
  • 1 medium zucchini, quartered and sliced
  • 1 medium sweet red pepper, sliced
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup shredded reduced-fat cheddar cheese
  • 8 whole wheat tortillas (8 inches)

Nutritional Facts

1 quesadilla: 279 calories, 12g fat (4g saturated fat), 18mg cholesterol, 479mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 fat.


  1. In a large bowl, combine the first nine ingredients. Transfer to a 15x10x1-in. baking pan. Bake at 425° for 24-28 minutes or until potatoes are tender.
  2. In a small bowl, combine cheeses. Place tortillas on a griddle coated with cooking spray. Spread 1/3 cup vegetable mixture over half of each tortilla. Sprinkle with 1/4 cup cheese. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Yield: 8 servings.
Originally published as Roasted Vegetable Quesadillas in Diabetes Spring 2013 2013

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