Ratatouille Quesadillas with Herbed Goat Cheese an

Terri Crandall

By
@tcrandall

I love creating dishes with veggies straight from my garden. I tried this out with the family and they loved it!


Featured Pinch Tips Video

Serves:

6

Prep:

15 Min

Cook:

20 Min

Method:

Grill

Ingredients

3 Tbsp
tablespoons olive oil
1 tsp
chopped garlic
1 medium
onion, chopped
1
bay leaf
1 tsp
herbs de provence
1/4 tsp
anise seed
1/8 tsp
ground coriander
1 small
eggplant, peeled,cut into bite-size pieces
1 medium
zucchini, cut into bite-size pieces
1 medium
yellow squash, cut into bite-size pieces
2 medium
bell peppers, 1 green,1 red cut into bite-size pieces
1 large
tomato, cut into bite-size pieces
1 tsp
salt
1/2 tsp
ground pepper

HERBED GOAT CHEESE

6 oz
goat cheese, softened
1/4 c
fresh basil, chopped
2 Tbsp
fresh chives, chopped

QUESADILLAS

6
garden spinach tortilla wraps
8 oz
sliced swiss cheese

CREAMY PESTO

1/4 c
prepared pesto
1/4 c
ranch dressing

Directions Step-By-Step

1
Heat the olive oil in a large saucepan over medium-high heat. Add the garlic, onion, bay leaf, Herbs de Provence, anise and coriander. Cook until soft and fragrant.
2
Add the eggplant and cook until soft, about 8 minutes. Add the squashes, peppers and tomato, cook until tender, about 7 minutes. Remove and discard the bay leaf. Season with salt and pepper.
3
Place goat cheese, basil and chives in a mixing bowl and blend with a hand mixer or place in a small food processor and blend together well.
4
Mix pesto and ranch dressing together and set aside.
5
Place tortilla wraps on a cutting board and spread herb goat cheese over entire surface. Spoon ratatouille over one half adding 2 slices of Swiss cheese on top. Fold tortilla in half. Repeat process with the other 5 wraps. Grill quesadillas on a Panini grill or a grill pan 3-4 minutes until cheese melts. Cut the quesadillas in thirds, top with creamy pesto and serve. Serves 6

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Mexican