Author Notes: I love combinations of whole grains, roasted vegetables, greens, and cheese, and make such concoctions with whatever I have on hand. This idea came to me when I was thinking of different ways to use a recent batch I made of Vivisue’s southwestern tomoato jam (http://www.food52.com/recipes/6590_southwestern_tomato_jam).
She had suggested using the jam with goat cheese which I ahd, and I also had an eggplant, patty pan squash, and red pepper that begged to be roasted. The quesadilla came together quickly and was a nice mix of cirspy tortilla, pungent vegetables, creamy cheese, and spicy jam. I took it to work the next day and reheated it in a microwave at lunch time but it is also good cold.
Note: you could use harissa isntead of the tomato jam. ANd fresh mozzarelle works as does marscapone for the creamy cheese layer. - JoanG
- 2 large whole wheat tortillas (I used a sprouted whole grain)
- small eggplant, cut in ¼ inch slices
- 1 small patty pan, yellow or zucchini squash, cut in thin slices
- 1 pepper (green, red or Italian frying pepper) cut in big chunks and seeded
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon sea salt
- 4 leaves fresh basil, torn
- 2 ounces fresh goat cheese (chevre)
- 2 tablespoons grated parmesan or romano cheese
- 2-3 tablespoons spicy tomato jam (or scant 1 Tbsp harissa)
- Place the vegetables on a flat oiled baking sheet. Brush the veggie slices with a mixture of the olive oil, garlic and salt..
- Roast at 400 until tops are browned, about 30 minutes. Flip, brush again, and roast another 20-30 minutes. Remove from pan and cool slightly.
- Heat a large skillet over medium heat and add one tortilla (no oil needed in the pan) Arrange the vegetables on top in a layer, sprinkle with chopped basil.
- Top with goat cheese, then a layer of the baby spinach, then sprinkle with the parmesan cheese.
- Spread the second tortilla with the tomato jam and then place the second tortilla on top, jam facing down. and cook until bottom tortilla is browning and getting crispy, pressing down with your hand or a spatula to make things stick together.
- Carefully lfip the quesadilla to brown the other side. Remove to a plate and cut into four wedges (I use a pizza cutter for this)..
- Eat one or two wedges hot today, and eat the rest cold or reheated tomorrow for lunch
- This recipe was entered in the contest for Your Best Brown Bag Lunch