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Roasted vegetables and goat cheese quesadillas

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Roasted vegetables and goat cheese quesadillas

with roasted pepper and eggplant, croutons and spinach salad

Informations supplémentaires
20 min. | 509 kcal | easy | Family, Vegetarian | Printable version
1. Setup Preheat the oven to 400F. Cut the eggplant, the pepper and the bread into cubes. Chop the garlic. Slice the onion.
2. Roast the vegetables Place the vegetables except the spinach onto a baking tray covered with baking paper. Add a drizzle of oil, salt and pepper. Cook in the oven for 20 minutes.
3. Make the croutons Meanwhile, heat a drizzle of oil in a pan over medium-high heat. Add the bread and brown for 2-3 minutes. Remove from the pan.
4. Make the quesadillas Garnish the tortillas with goat cheese, roasted vegetables and basil. Fold or top with a second tortilla , as desired. Cook on both sides in a pan over medium heat until golden brown. At this stage, kids could choose what they want to see in their quesadillas.
5. Make the salad In a bowl, mix the spinach, the croutons and the rest of the roasted vegetables. Add a drizzle of oil and vinegar. Add salt and pepper to taste.
6. Plate the dish Cut the quesadilla into triangles and serve with the salad. Bon appétit!
100gGoat Cheese
80gBaby Spinach
0.5unitBasil
1unitPepper(s)
0.5unitEggplant(s)
0.5unitRed Onion(s)
1unitGarlic Clove(s)
4unitWhole Wheat Tortilla(s)
1unitCountry Style Bread
What you need baking tray, baking paper, bowl, pan
509 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 53g
18%
fat 23g
35%
cholesterol 52mg
17%
fiber 14g
56%
protein 25g
saturated 14g
70%
sodium 547mg
23%
sugar 17g
trans 0g