[.feature]1[.feature] pack southwest egglife® wraps
balsamic vinegar
olive oil
italian seasoning
[.feature]1[.feature] sweet potato, sliced
[.feature]1[.feature] eggplant, sliced
[.feature]1[.feature] zucchini, sliced
[.feature]3[.feature] sweet mini peppers, sliced
mozzarella cheese (Trader Joe’s Almond Mozzarella is a fave!)
spinach
sun-dried tomatoes
Preheat oven to 375 degrees Fahrenheit.
Mix balsamic vinegar, olive oil and Italian seasoning in a bowl.
Spread sweet potato, eggplant, zucchini and sweet pepper slices in a single layer on a cookie sheet. Cover with balsamic vinegar, olive oil and Italian seasonings mixture.
Put in the oven and roast for about 30 minutes at 375.
In a hot skillet, without any oil, layer half of a tortilla with cheese, spinach, roasted vegetables and sun-dried tomatoes.
Top with more cheese, fold your tortilla in half and cook until it is crispy on both sides. Transfer to a plate, serve with the remaining roasted vegetables, and enjoy your delicious quesadilla!
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