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Goat Cheese ‘n’ Veggie Quesadillas

Total Time

Prep: 55 min. Bake: 5 min.


2 dozen appetizers

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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  • 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)


  1. Place the first six ingredients in an ungreased 15x10x1-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.
  2. 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.

Nutrition Facts

2 piece: 171 calories, 8g fat (2g saturated fat), 7mg cholesterol, 191mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 6g protein.

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