This recipe stems from a vegetable medley side dish I started making during my first maternity leave more than 10 years ago. It was inspired by a Food & Drink Magazine recipe (LCBO’s free in-store publication) that featured meat paired with a grilled vegetable medley. Naturally I skipped the meat and started adapting the recipe to make a lovely veggie side dish that could be made in under 20 minutes. The combination of rice vinegar, balsamic vinegar, cumin and salt lends a bold flavour to the grilled veggies you will fall for. This is one of those recipes deserving of customizing….play around with the veggies used and ratio of vinegar to cumin used to make this your own.
Ingredients (serves two)
4 flour tortillas, round
Glug of olive oil
1 large onion, finely chopped
4 garlic cloves, minced
Himalayan pink salt
1 zucchini, coarsely chopped
2 bell peppers, coarsely chopped
Glug of olive oil
1 tsp rice vinegar
1 tsp balsamic vinegar
1/2 tsp ground cumin
Pesto sauce (optional)
Vegan cheese shreds
1/Preheat oven to 400F.
2/Prepare 1 batch flour tortillas (suggested recipe here)
3/Prepare pesto sauce (optional) (suggested recipe here)
1/Add a glug of olive oil to a skillet on medium-low heat. Toss in chopped onion, minced garlic and a few pinches of salt. Sauté until fragrant and onion is translucent.
2/Add chopped zuchinni, bell pepper, and another glug of olive oil to the skillet. Sauté until veggies are tender.
3/Turn the heat down to low. Add rice vinegar, balsamic vinegar, and cumin to the mixture. Stir until well combined. Your filling is now ready.
4/Place two tortillas (side by side) on baking sheet. Spread a base layer of pesto sauce on each (bottom) tortilla. Sprinkle cheese shreds on top; then top with the vegetable filling. Cover each with a second (top) tortilla.
5/Gently brush some olive oil on each tortilla and add a few pinches of salt.
Bake for 10-12 minutes or until cheese has melted and the edges are golden brown.
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