Roasted Veggie Quesadillas

Colorful roasted vegetables, tender greens and melty cheese come together in golden, crispy tortillas for an easy, satisfying meal. It’s a simple way to turn fresh, seasonal produce into a dinner everyone will love.

Serves: 4

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Ingredients

  • 2 bell peppers, preferably red, yellow or orange, sliced

  • 1 small zucchini, sliced

  • 1 small red onion, sliced

  • 3 cups fresh spinach or other tender greens

  • 2 tablespoons olive oil

  • 1 teaspoon smoked paprika

  • ½ teaspoon ground cumin

  • ½ teaspoon garlic powder

  • Salt and freshly ground black pepper, to taste

  • 8 flour tortillas

  • 2 cups shredded Monterey Jack, Oaxaca or mozzarella cheese

  • Fresh cilantro or mint, for garnish

  • 1 lime, cut into wedges

  • Salsa, for serving

Instructions

  1. Preheat oven to 425°F. Place the bell peppers, zucchini and red onion on a large baking sheet. Toss with olive oil, smoked paprika, cumin, garlic powder, salt and pepper. Roast for 20–25 minutes, stirring once halfway through, until the vegetables are tender and lightly charred.

  2. During the last 3–5 minutes of roasting, add the spinach to the baking sheet and toss with the warm vegetables. Return to the oven until the greens are just wilted.

  3. Heat a large skillet or griddle over medium heat. Place one tortilla in the pan and sprinkle evenly with about ¼ cup of cheese.

    Add a layer of the roasted vegetables and greens, then sprinkle with another ¼ cup of cheese. Top with a second tortilla.

  4. Cook for 2–3 minutes, or until the bottom tortilla is golden brown and crisp. Carefully flip and cook another 2–3 minutes, until the cheese is melted and the second side is golden.

    Repeat with the remaining tortillas and filling.

  5. Cut each quesadilla into wedges and garnish with fresh cilantro or mint. Serve warm with lime wedges and salsa.

Tri-County Produce Tips

This recipe is easy to customize with whatever colorful vegetables look best at Tri-County Produce. Try adding mushrooms, summer squash, fresh corn or roasted tomatoes for even more seasonal flavor.

Serve with a simple green salad, fresh fruit or a scoop of beans for a complete, produce-packed dinner.

Kayli Chiu