The other day I mentioned making ratatouille and my children became excited. It was awesome! My little ones would be eating a slew of vegetables. NOT! When they saw me chopping up the vegetables, their excitement began to wane. I don’t know what they thought ratatouille was. Maybe a mile high plate of chocolate covered fruit? All they knew was that it tasted great in the movie. The vegetables mom was making were something to gag over. The husband is not a big ratatouille fan either, so more for greedy me.
In case you are wondering, ratatouille is a traditional French stewed vegetable dish. Typically it is sauteed, but I decided to roast my veggies in the oven. It was a wonderful side dish to pair with chicken but the leftovers were what I was after. They could be eaten on slices of crusty bread or paired with some pasta.
I decided to take a different route and make ratatouille quesadillas. Trying to keep things on the healthy side, I used whole wheat flour tortillas and light Jarlsberg cheese. With the veggies already made, I only needed three more ingredients to complete this appetizer. Since today was game day, it turned into a nice light dinner.
The weather has still been warm and we were spared by Hanna to have only a little rain. The farm markets are still bursting with fresh veggies. Time to go get some more before the supply runs out!
1 large zucchini, sliced thin
1 medium size eggplant, peeled and cubed
10 oz sliced mushrooms
1 medium sized tomato, chopped
1 red pepper, cut into half inch pieces
4 cloves garlic, sliced thin
2 TBS fresh chopped parsley
1 TBS dried Italian seasoning
salt and pepper to taste
2 TBS olive oil
Preheat oven to 450 degrees. In a large bowl, mix together zucchini, eggplant, mushrooms, tomato, pepper and garlic. Sprinkle on parsley, seasoning, salt and pepper to taste. Toss with the olive oil and put in a glass baking dish. Bake for about 35 minutes or until vegetables have shrunk and started to brown.
4 (7 inch) flour tortillas
1 cup roasted vegetables (ratatouille)
1 cup shredded Jarlsberg cheese
oil for greasing pan
Place 1/2 cup veggies on top of a flour tortilla. Sprinkle with 1/2 cup cheese. Top with another tortilla. Repeat for second quesadilla. Grease a large fry pan with oil and cook quesadillas for about 2 minutes on each side or until cheese is melted. Cut each quesadilla into 6 pieces.