Roasted Vegetable Quesadilla

This quesadilla is quick, easy and very very tasty!

4
15
10
Equipment: 
  • Saucepan
  • Frying pan
  • Chopping board
  • Sharp knives
  • Fish slice
  • Wooden spoon
Ingredients: 
  • 4 wholegrain tortillas
  • 2 large courgettes, sliced
  • 4 large portobello mushrooms, sliced
  • 3 red peppers, sliced
  • 1 large red onion, sliced
  • 60g fresh mozzerella cheese shredded
  • 4 tablespoons pesto
  • Black pepper to taste
Simple steps: 

1. Finely chop the vegetables and place in a large bowl

2. Cook the vegetables in a large pan on a medium to high heat

3. Take a large tortilla and spread 1 tbsp of pesto over half of the tortilla

4. Arrange the grilled vegetables on half of the tortilla and top with 15g fresh mozzerella

5. Fold the remaining half of the tortilla over the top

6. Cook for 2-3 minutes in the frying pan on each side

7. Cut each quesadilla in half and serve

Calories: 
281
Protein: 
11.1g
Fat: 
13.3g
Saturated fat: 
4.1g
Carbohydrates: 
29.2g
Sugars: 
3.4g
Salt: 
378.4mg
Dietary fibre: 
5.5g
Allergen information: 
Cannot guarantee nut free
Cheese
Gluten
Milk
Nuts
Wheat
Whole wheat