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Mediterranean Quesadillas

I did quite a bit of cooking this weekend. Mostly because I had vegetables int he fridge that needed to get either cooked or tossed. So, I decided to cook them. Good decision on my part. I made a bunch of yummy, healthy stuff that would have otherwise ended up in the trash can.

I made my Babci’s Beet Soup (post to come), Baked Apple Oatmeal, Cinnamon Chip Scones and these Mediterranean Quesadillas.

I had an eggplant that was beginning to look a bit wrinkly and a red pepper that was also starting to look a little past its prime. I decided to chop them up, toss them with some olive oil, oregano, salt and pepper and throw them onto a baking sheet in a hot oven.

I had bought apples for the kids, but had a few left over at the end of the week. The kids chose bananas instead for lunches, which is why there is no banana bread, but instead delicious, hearty Baked Apple Oatmeal. I’ve been eating that every day since.

The beets however, were fresh. I just wanted beet soup.

I roasted the vegetables and through them in the fridge and put this together the next day. Like I said, I just disn’t want those beautiful veggies to go to waste.

If you are looking for something healthy, delicious and easy. Oh yeah, and also use up those old veggies, give this a shot. This combination was delicious, but you could certainly roast any vegetables and add your favorite cheese. Really anything would be delicious.

Mediterranean Quesadilla
1 small eggplant, sliced
1 red pepper, seeded and sliced
1 T. Olive Oil (plus more to coat, I use a Misto)
1/8 tsp. Oregano (more or less depending on your taste)
Salt & Pepper to taste
1 c. fresh baby spinach
1/4 c. crumbled feta
Flour tortillas

Preheat oven to 425F

Toss eggplant, pepper, oregano, olive oil and salt & pepper in a bowl and place on baking sheet
Cook 10-15 minutes, flipping once or twice.

Place spinach, feta and roasted vegetables on a tortilla and top with another.

Coat a grill pan with olive oil and cook quesadilla on high 3-4 minutes or until you get good grill lines.

Give the top tortilla a mist of olive oil and flip to cook the other side.

Remove from pan, cut into quarters and serve.


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  1. Fabulous idea. Genius really. So many variations can be had with a quesadilla.

  2. This was absolutely delicous! Just finished eating mine and absolutely loved the combination. Also, your suggestion of Mint Mojito to go along with it was fantastic! You rock Lis!

    • I’m so glad you enjoyed it! I hope you had a mojito for me! It’s nice to have a little taste tester out there! Thanks for the feedback!

  3. Vodka?? Who knew 🙂
    Great website!! Fun to read, the recipes aren’t bad either!!