Recipe of Speedy Roasted Veggie & Balsamic Steak Quesadillas

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, roasted veggie & balsamic steak quesadillas. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

This dish combines roasted spaghetti squash with sauteed asparagus, onions, garlic, and goat cheese, finished with fresh thyme and basil. Separate the red onion quarters into pieces, and add them to the mixture. Ina Garten calls her Garlic Roasted Potatoes "the easiest potatoes in the world." She starts with about two pounds of red potatoes, which she halves and quarters and adds to a baking pan.

Roasted Veggie & Balsamic Steak Quesadillas is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Roasted Veggie & Balsamic Steak Quesadillas is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook roasted veggie & balsamic steak quesadillas using 11 ingredients and 1 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Veggie & Balsamic Steak Quesadillas:

1. Get Steak (i.e. ribeye, sirloin, petite sirloin)
2. Get as needed Yellow squash
3. Make ready as needed Zucchini
4. Make ready as needed Red Bell Pepper
5. Take Mushrooms (sliced)
6. Get Red Onion (thinly sliced)
7. Take as needed Goat cheese
8. Make ready as needed Tortillas (burrito size)
9. Prepare as needed Extra Virgin Olive Oil
10. Take as needed Salt & Pepper (all is better with fresh ground pepper/kosher or sea salt! :)
11. Make ready Balsamic Vinegar

Toast some bread, spread with goat cheese, and add roasted veggies. For a little flair, drizzle with balsamic glaze. Roasted vegetables are perfect for dinner parties or holiday meals like Thanksgiving or Christmas. This roasted vegetables recipe is… Vegetarian, gluten-free, plant based, dairy-free, and vegan.

Instructions to make Roasted Veggie & Balsamic Steak Quesadillas:

1. Take steaks out of fridge (to get to room temp for even cooking.). Coat each side of steak with a hefty pinch or two of salt & pepper. Drizzle each side with 1-2 tbsp of balsamic vinegar. Set aside. - - Preheat oven to 425*. Line two baking sheets with foil. - - Slice veggies into 1/2" thick slices/strips. Spread out evenly on baking sheets and drizzle olive oil over top. Sprinkle decent amount of salt & pepper over top. Toss veggies around to coat. Place both baking sheets in oven for 20min. - - Meanwhile get your pan very hot, med-high heat (I use a cast iron skillet till it's about smoking). Coat the resting steak with olive oil on each side and place in pan. Cook till desired doneness. Remove from pan to plate, tent with foil and let rest for 5-10 minutes. Slice into strips across the grain. - - In same pan, now on med-low, and add a small amount of butter. Lay tortilla in pan and on 1/2 of it layer some of the veggies, steak strips and goat cheese crumbles. Flip untouched side of t

Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. You can roast any kind of vegetable. Less hearty vegetables like zucchini or mushrooms will take less time to cook. We love these roasted veggie tacos with zucchini, tomatoes and bell peppers.

So that is going to wrap this up with this special food roasted veggie & balsamic steak quesadillas recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!