Roasted Vegetable Quesadillas

Using fresh ingredients found at your local market make these quesadillas scrumpalicious for a healthy lunch or dinner.

4.8
(6)

egglife wraps are made with cage-free eggs, not flour.

<1G carbs, 5G protein, 30 calories
The Perfect Wrap for Simple, Delicious, Nutrition!

Recipe and photo by Grace Scheidler @graceliveswell

1 pack Southwest-style egglife wraps

1 sweet potato, sliced

1 eggplant, sliced

1 zucchini, sliced

3 sweet mini peppers, sliced

mozzarella cheese (Trader Joe’s Almond Mozzarella is a fave!)

spinach

sun dried tomatoes

Balsamic vinegar

Olive Oil

Italian Seasoning

Directions

Preheat oven to 375.  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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