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Roasted Veggie Quesadillas

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


  • 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)


  • 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.
  • 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.
Nutrition 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.

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