In celebration of summer, markets, eating your veggies, and helping others, I wanted to share a recipe for grilled vegetable quesadillas. After my trip to the market this past Sunday, I actually came home with more produce than I could eat in one week. When this is the case, I like to fry up all the veggies I have no plans for and serve them in a warm tortilla with melted sharp cheddar, and a chipotle dipping sauce on the side. It is such an easy and healthy meal to prepare, which is exactly what I am looking for these days.
This dish falls into the category of a wonderfully satisfying, nutritious and flavorful meal. I have taken some of the traditional tabbouleh flavors and combined them with a few seasonally appropriate ones of my own. I'd be hard-pressed to find a decent tomato this time of year, so it only seemed natural to put the traditional version on the back burner until next summer.
A week ago, while cleaning out the fridge - a necessary routine as a food blogger - I noticed a lonesome bunch of carrots, a few beets, and a sweet potato. Recalling a recent conversation with Brent about the flavor changes that occur when roasting vegetables, I thought it to be an ideal opportunity to roast these sweet gems before they hit their expiry date.