Roasted Vegetable, Goat Cheese, And Spinach Quesadi

Name: Roasted Vegetable, Goat Cheese, And Spinach Quesadilla With Spicy Tomato Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large whole wheat tortillas (I used a sprouted whole grain); small eggplant, cut in 1/4 inch slices; 1 small patty pan, yellow or zucchini squash, cut in thin slices; 1 pepper (green, red or Italian frying pepper) cut in big chunks and seeded; 2 tablespoons olive oil; 1 clove garlic, minced; 1 teaspoon sea salt; 4 leaves fresh basil, torn; 2 ounces fresh goat cheese (chevre); 2 tablespoons grated parmesan or romano cheese; 2-3 tablespoons spicy tomato jam (or scant 1 Tbsp harissa)

Servings: persons

2 large whole wheat tortillas (I used a sprouted whole grain)
small eggplant, cut in 1/4 inch slices
1 small patty pan, yellow or zucchini squash, cut in thin slices
1 pepper (green, red or Italian frying pepper) cut in big chunks and seeded
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon sea salt
4 leaves fresh basil, torn
2 ounces fresh goat cheese (chevre)
2 tablespoons grated parmesan or romano cheese
2-3 tablespoons spicy tomato jam (or scant 1 Tbsp harissa)

1
["Place the vegetables on a flat oiled baking sheet. Brush the veggie slices with a mixture of the olive oil, garlic and salt..", "Roast at 400 until tops are browned, about 30 minutes.
2
Flip, brush again, and roast another 20-30 minutes.
3
Remove from pan and cool slightly.", "Heat a large skillet over medium heat and add one tortilla (no oil needed in the pan)
4
Arrange the vegetables on top in a layer, sprinkle with chopped basil.", "Top with goat cheese, then a layer of the baby spinach, then sprinkle with the parmesan cheese.", "Spread the second tortilla with the tomato jam and then place the second tortilla on top, jam facing down. and cook until bottom tortilla is browning and getting crispy, pressing down with your hand or a spatula to make things stick together.", "Carefully lfip the quesadilla to brown the other side.
5
Remove to a plate and cut into four wedges (I use a pizza cutter for this)..", "Eat one or two wedges hot today, and eat the rest cold or reheated tomorrow for lunch"]

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large whole wheat tortillas (I used a sprouted whole grain), small eggplant, cut in 1/4 inch slices, 1 small patty pan, yellow or zucchini squash, cut in thin slices, 1 pepper (green, red or Italian frying pepper) cut in big chunks and seeded, and more.

Yes, Roasted Vegetable, Goat Cheese, And Spinach Quesadilla With Spicy Tomato Jam falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable, Goat Cheese, And Spinach Quesadilla With Spicy Tomato Jam

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions