ROASTED VEGGIE QUESADILLAS

Roasted Veggie Quesadillas image

I am always looking for recipes that will encourage children to eat vegetables and this one has been a huge success. You can also use other vegetables, such as mushrooms, eggplant, asparagus and broccoli. Just remember to roast your vegetables before making the quesadillas. -Kathy Carlan, Canton, Georgia

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 medium red potatoes, quartered and sliced
1 medium zucchini, quartered and sliced
1 medium sweet red pepper, sliced
1 small onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1 cup shredded reduced-fat cheddar cheese
8 whole wheat tortillas (8 inches)

Steps:

In a large bowl, combine the first 9 ingredients. Transfer to a 15x10x1-in. baking pan. Bake at 425°until potatoes are tender, 24-28 minutes., In a small bowl, combine cheeses. Spread 1/3 cup vegetable mixture over half of each tortilla. Sprinkle with 1/4 cup cheese; fold tortillas to close. Cook in a greased cast-iron skillet or griddle over low heat until cheese is melted, 1-2 minutes on each side.

Nutrition Facts : Calories 279 calories, Fat 12g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 479mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges