Thursday, July 28, 2016

Veggie Quesadillas

Several months ago my boss took me out to lunch to a restaurant in Roanoke, VA
called The Village Grill.  The restaurant is owned by one of his former students, so
we thought we would stop by to say hello and grab a bite for lunch.  Unfortunately
Nathan, the owner, wasn't there at the time, but we stayed for lunch anyway and I'm
so glad we did! The service was great and the food even better!

Vegetable Quesadillas with zucchini





















I ordered the veggie quesadilla, which was filled with grilled squash, zucchini, mushrooms,
onions, peppers and cheddar cheese.  It was delicious!  I love zucchini, so I made a mental
note to try to recreate The Village Grill recipe at home.



Fast forward several months later, last week to be exact. As I stared into my refrigerator
full of zucchini (thanks mom), I remembered that veggie quesadilla, and as luck would
have it, I had most everything I needed to make it.

Vegetable Quesadillas with zucchini





















Veggie Quesadillas are a nice change of pace from the usual chicken quesadillas I normally
make and perfect for this time of year when garden vegetables are at their peak!  I am
definitely adding veggie quesadillas to my dinner rotation the rest of this summer.

Vegetable Quesadillas with zucchini





















Veggie Quesadillas

1 medium zucchini, sliced
1 small green pepper, thinly sliced
1 small onion, thinly sliced
4 flour tortillas
1/2  T olive oil or cooking spray
salt & pepper
Trader Joe's 21 Seasoning Salute
1 C shredded cheddar cheese (I used Mexican Blend)
lettuce, chopped
salsa

Add olive oil to a large fry pan and sauté zucchini, green pepper and onion
over medium heat until crisp tender.  Season with salt and pepper.  I also used a
little of Trader Joe's 21 Seasoning Salute.
Remove vegetable from the pan and set them on a plate.

Spray the same pan with cooking spray.  Lay one tortilla in the pan.  Place
half of the cooked veggies onto the tortilla and sprinkle half of the cheese
over the vegetables.  Place the other tortilla on top.  Cook for 1-2 minutes, or
until tortilla is lightly browned.  Using a large spatula, flip the quesadilla.
Cook for another minute or so,  until cheese has melted and quesadilla is
golden brown.  Remove quesadilla from the pan onto a cutting board.  Using
a pizza cutter, slice into 4 wedges.

Top with lettuce and salsa.
Serves 2.

Enjoy!

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