A delicious way to eat more vegetables, this Veggie Quesadilla is perfect for using up produce from the fridge and makes a satisfying lunch or dinner that doesn’t miss the meat.
Oven-roasted vegetables add great flavor and texture to quesadillas. If you enjoy roasted vegetables, try them in other dishes as well — they’re versatile and easy to adapt.
This Veggie Quesadilla is a comforting Meatless Monday option that’s full of flavor and easy to customize.
One of the best parts of this recipe is how flexible it is: use whatever vegetables you have. I used a combination of leeks, sweet potatoes, cauliflower, cremini mushrooms, red bell pepper, and zucchini, but you can mix and match to your taste. The roasted vegetables bring smoky, caramelized flavor that pairs beautifully with sharp cheddar.
I’d happily make this Veggie Quesadilla any day — it’s that good.
