ratatouille quesadillas with herbed goat cheese an
(1 rating)
I love creating dishes with veggies straight from my garden. I tried this out with the family and they loved it!
(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
20 Min
method
Grill
Ingredients For ratatouille quesadillas with herbed goat cheese an
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3 Tbsptablespoons olive oil
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1 tspchopped garlic
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1 mdonion, chopped
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1bay leaf
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1 tspherbs de provence
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1/4 tspanise seed
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1/8 tspground coriander
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1 smeggplant, peeled,cut into bite-size pieces
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1 mdzucchini, cut into bite-size pieces
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1 mdyellow squash, cut into bite-size pieces
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2 mdbell peppers, 1 green,1 red cut into bite-size pieces
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1 lgtomato, cut into bite-size pieces
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1 tspsalt
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1/2 tspground pepper
- HERBED GOAT CHEESE
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6 ozgoat cheese, softened
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1/4 cfresh basil, chopped
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2 Tbspfresh chives, chopped
- QUESADILLAS
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6garden spinach tortilla wraps
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8 ozsliced swiss cheese
- CREAMY PESTO
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1/4 cprepared pesto
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1/4 cranch dressing
How To Make ratatouille quesadillas with herbed goat cheese an
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1Heat 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.
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2Add 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.
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3Place 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.
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4Mix pesto and ranch dressing together and set aside.
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5Place 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
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