Hope everyone had a great weekend! The weather was beautiful in NJ and I wanted to make the most of my outside time. So I cooked with my leftover roasted vegetables to made some new but easy meals. First we have Roasted Veggie Quesadillas which is a perfect light dinner or can be used as an appetizer or quick lunch. Next I made a Roasted Veggie Omelet which is a great brunch dish or perfect for the family that likes breakfast for dinner. Now it’s time for me to get in the kitchen and decide what veggies to roast for the coming weeks meals!
Roasted Veggie Quesadillas
(7 inch) flour tortillas
1 cup roasted vegetables
1 cup shredded four cheese blend (or your favorite 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.
Click HERE for the Roasted Veggie Omelette recipe. I love watching an omelette cook. Ooops, I think I went overboard on the size of this one.