Roasted Vegetable Quesadilla with Zucchini, Carrots & Red Cabbage
This Roasted Vegetable Quesadilla is a vibrant and nutritious Mexican-inspired dish that’s perfect for a light dinner or snack. Packed with wholesome ingredients like zucchini, carrots, red cabbage, and tangy cheese, it’s a high-protein vegetarian delight that will surely satisfy your taste buds.
With a crunchy whole wheat flour tortilla, a roasted vegetable filling, and a hint of spicy Tabasco, this recipe is ideal for a quick weeknight dinner or a fun meal to share with family and friends. Serve it alongside a cooling Greek yogurt dip for the ultimate flavor combination.
Ingredients (Makes 6 Servings)
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Salt | To taste |
| Spring Onions (Bulb & Greens) | 4 stalks, finely chopped |
| Carrots (Gajjar) | 1, finely chopped |
| Yellow Zucchini | 1, finely chopped |
| Red Bell Pepper (Capsicum) | 1, finely chopped |
| Red Cabbage | 1 cup, finely chopped |
| Tabasco Original Hot Sauce | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Processed Cheese (Grated) | 1 cup |
| Extra Virgin Olive Oil | For cooking |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Cuisine: Mexican
Course: Dinner
Diet: High-Protein Vegetarian
Instructions
-
Prepare the Vegetables:
Start by prepping all the ingredients. Wash and chop the carrots, zucchini, red bell pepper, and red cabbage into small pieces. Set them aside, ready for cooking. -
Roast the Vegetables:
Heat a heavy-bottomed pan over medium heat and add about 1 teaspoon of olive oil. Once the oil is hot, add the finely chopped spring onions, carrots, and zucchini. Sauté these vegetables for a few minutes until they soften slightly. -
Add Cabbage and Seasoning:
Once the carrots and zucchini are lightly softened, add the red cabbage. Season with salt to taste, and stir everything well. Cover the pan and allow the vegetables to cook until they are tender but still firm, maintaining a slight crunch. -
Spice It Up:
When the vegetables begin to sweat and soften, stir in the cumin powder and Tabasco hot sauce. Mix well to ensure all the vegetables are evenly coated with the spices. Once done, turn off the heat and set the roasted vegetable mixture aside. -
Make the Tortilla Dough:
For the tortillas, add the whole wheat flour and salt into a large mixing bowl. Gradually add water, little by little, and knead to form a smooth, firm dough. When all the flour has come together, drizzle a bit of olive oil over the dough and knead again to make it soft and non-sticky. -
Divide and Roll the Dough:
Divide the dough into 6 portions, each roughly the size of a large lemon. Roll each portion into a ball, then dust it lightly with flour. Use a rolling pin to flatten each ball into an 8-inch tortilla. -
Cook the Tortillas:
Heat a pan or skillet over medium heat. Once the pan is hot, place one of the rolled-out tortillas onto it. Cook it for 1-2 minutes on one side, pressing gently around the edges to ensure even cooking. Flip it over and cook the other side until it has golden brown spots. Repeat for all the tortillas, keeping them warm as you work. -
Assemble the Quesadilla:
Once all the tortillas are cooked, turn the heat to low. Take one tortilla, and on one half of it, add a few tablespoons of the roasted vegetable mixture. Sprinkle grated cheese over the vegetables. -
Fold and Cook:
Fold the tortilla over to create a half-moon shape, covering the vegetable and cheese filling. Gently press it down to secure the filling inside. Drizzle a little olive oil on the pan and cook the quesadilla on both sides until golden brown and crispy, about 2-3 minutes per side. -
Serve:
Once the quesadillas are golden and crispy, remove them from the pan. Slice them into wedges and serve immediately. Pair your Roasted Vegetable Quesadilla with a side of cooling Greek yogurt dip for added flavor.
Tips for Perfect Quesadillas
- For extra crunch: Try grilling the quesadillas over an open flame, like you would for phulka, for an added smoky flavor and crispy texture.
- Customizable veggies: You can swap out the vegetables for your favorites, like mushrooms, spinach, or even corn for a twist.
- Add protein: For a higher-protein version, add some black beans or grilled tofu into the roasted vegetable filling.
- Vegan option: Swap the processed cheese with a dairy-free cheese alternative or skip the cheese for a lighter, dairy-free version.
This Roasted Vegetable Quesadilla with Zucchini, Carrots & Red Cabbage is an easy, flavorful, and nutritious meal that is perfect for busy weeknights. It’s vegetarian, high in protein, and bursting with vibrant vegetables. Whether you’re feeding the family or serving it at a party, these quesadillas will be a hit every time. Enjoy!
