Combine zucchini, pepper, mushrooms, and goat cheese to create a veggie quesadilla you can grill on the BBQ.
|4 tbsp||to 5, (60 75 mL) Olive oil, divided|
|2||Portobello mushrooms, stems removed|
|8||Shallots, peeled and halved lengthwise|
|Salt and pepper|
|2 tbsp||(30 mL) Chopped black olives|
|1||Clove garlic, minced|
|3||Large Dempster’s® Spinach Tortillas|
|.75 cup||(175 mL) Crumbled Goat cheese|
|1 tbsp||(15 mL) Balsamic glaze|
PREHEAT BBQ to medium high heat. Place whole peppers on the grill and cook for 10 12 minutes turning frequently or until charred on all sides. Remove from grill, place in a large bowl and cover tightly with plastic wrap. Allow to rest for 5 10 minutes. Using your hands, peel away the charred skin and discard along with the stems and seeds. Cut each pepper into strips and set aside.
SLICE zucchinis crosswise on the bias into ¼” (5mm) thick rounds. Place in a large bowl with shallots and mushrooms. Drizzle with 2 tbsp (30 mL) of olive oil and season with salt and pepper. Toss to coat. Grill the vegetables for 4 5 minutes turning occasionally. Remove from grill and set aside with peppers.
COMBINE chopped olives with garlic and 1 tbsp (15 mL) olive oil in a small bowl. Season with salt and pepper and set aside.
ASSEMBLE quesadillas by placing a mixture of vegetables 1/3 cup (80 mL) crumbled cheese on half of each tortilla. Spread the other half with black olive mixture, fold over and lightly brush the outside with olive oil.
HEAT a large non stick skillet over medium high heat. Cook each quesadilla for 3 4 minutes per side or until golden brown. Drizzle inside with balsamic glaze before serving.
Balsamic glaze can be found with the oil and vinegar in your local supermarket.
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