I made these last week. They were very yummy, however, the quesadilla part didn’t exactly work out so well – very messy. Maybe you’ll have better luck. Or you can also just wrap the veggies in the tortillas burrito-style instead of trying to make them as quesadillas. I did that the next day with leftovers and it worked much better!
Goat Cheese ‘n’ Veggie Quesadillas
1 small eggplant, peeled, quartered and cut into 1/2 in. slices
1 medium zucchini, cut into 1/4 in. slices
1 medium red pepper, chopped
1 medium onion, chopped
1/4 cup chopped ripe olives
2 garlic cloves, minced
2 Tbsp. olive oil
1 Tbsp. lemon juice
1/2 tsp. chili powder
1/2 tsp. cayenne pepper
1 Tbsp. minced fresh cilantro (optional – I omitted this, myself)
1/2 cup semi-soft goat cheese (the only “goat cheese” I could find was Feta and it didn’t spread well, but tasted good!)
8 whole wheat tortillas (8 in.)
Place the first six ingredients in an ungreased 15x10x1 in baking pan. Conbine the oil, lemon juice, chili powder and cayenne; drizzle over veggies and toss to coat. Bake, uncovered, at 400 degrees for 35-40 min or until tender, stirring once. Stir in cilantro.
Spread 1 Tbsp. goat cheese over one side of each tortilla. Place two tortillas, plain side down, on an ungreased baking sheet; spread each with 2/3 cup veggie mixture. Top each with another tortilla. Repeat. Bake at 400 degrees for 5-10 min. or until golden brown. Cut each quesadilla into six wedges. Serve warm.