Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, roasted veggie & balsamic steak quesadillas. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Make this roasted veg as a side, or a time-saving base for other recipes. Roasted vegetables have become a classic over the last few decades, given that Mediterranean vegetables are easy to buy or grow yourself. Roasted vegetables are a simple and versatile dish. Using a mixture of different vegetables will give a good balance of tastes and textures.
Roasted Veggie & Balsamic Steak Quesadillas is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Roasted Veggie & Balsamic Steak Quesadillas is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. 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:
- Get Steak (i.e. ribeye, sirloin, petite sirloin)
- Prepare as needed Yellow squash
- Take as needed Zucchini
- Take as needed Red Bell Pepper
- Make ready Mushrooms (sliced)
- Prepare Red Onion (thinly sliced)
- Make ready as needed Goat cheese
- Take as needed Tortillas (burrito size)
- Take as needed Extra Virgin Olive Oil
- Make ready as needed Salt & Pepper (all is better with fresh ground pepper/kosher or sea salt! :)
- Get Balsamic Vinegar
Obvious choices are root veg like carrots, potatoes, and parsnips. But crucifers like Brussels sprouts, broccoli, and cauliflower roast well, too. More delicate veggies like cabbage, tomatoes, onions, and squash roast spectacularly well. In a heavy based casserole dish, toss the prepared vegetables in olive oil.
Instructions to make Roasted Veggie & Balsamic Steak Quesadillas:
- 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
More delicate veggies like cabbage, tomatoes, onions, and squash roast spectacularly well. In a heavy based casserole dish, toss the prepared vegetables in olive oil. 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 it up with this exceptional food roasted veggie & balsamic steak quesadillas recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
