ROASTED VEGETABLE QUESADILLAS
1 yellow bell pepper, quartered and seeded
1 orange bell pepper, quartered and seeded
2 red bell peppers, quartered and seeded
2 red onions cut into wedges with root intact
2 Zucchini sliced into 1 inch thick rounds
2 tablespoons of olive oil - (30ml
14oz of block mozzarella cheese - (400grams)
2 jalapeno, seeded and sliced into rounds
1 tablespoon of Mexican tomato sauce - (15ml)
8 wheat tortillas
Salt and pepper - to taste
Preheat barbecue to a medium heat.
Toss yellow, orange and red bell peppers with onions and eggplant into a large bowl and drizzle with oil, coating the vegetable well.
Place peppers, skin side down on to preheated grill and cook until seared and browned underneath. Then grill onions and eggplants until the have soften slightly and are branded with brown grill marks. Toss all cooked veggies into a bowl.
Cut mozzarella cheese into 20 slices and add to roasted vegetable. Add jalapenos and mix in Mexican tomato sauce, season with salt and pepper to taste.
Grill tortillas on one side only. Lay grilled tortilla on the griddle, cooked side up and pile the vegetable mixture into the centre of the tortilla. When the tortilla browns underneath, put another tortilla on top, cooked side down. Carefully turn the quesadilla over using a wide pizza server with tubular handles and continue to cook until cheese begins to melt.
Remove from griddle with pizza server and serve immediately.
Serve and enjoy!
Yield: 6-8 servings
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