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Roasted Vegetable Quesadillas

2 cups quartered and slicde potatoes
1/2 cup sliced onions
1 cup sliced red peppers
1.5 cups sliced zucchini
2 tablespoons olive oil
1 garlic clove, minced or pressed
1/2 tesapoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 flour tortillas (8 inches)
1 cup grated Cheddar cheese

Preheat the oven to 425.

Toss all of the vegetables with the olive oil, garlic, oregano, salt, and black pepper until evenly coated. Spread them on a large baking sheet in a single layer. Roast in the oven until the potatoes are tender and beginning to brown, about 25 to 30 minutes.

Pile about 1/4 of the roasted vegetable filling on one half of each of the tortillas, leaving a 1/2 inch border around the outer edge. Top the filling with 1/4 cup of the cheese. Fold the tortilla over the filling to form a half moon shape.

Heat a lightly oiled skillet on medium heat. When the skillet is hot, cook two of the quesadillas for 1 to 2 minutes on each side, until golden brown. Remove the quesadillas from the skillet and keep them warm while cooking the remaining two quesadillas. Slice each quesadilla in half and serve warm.