Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, roasted veggie & balsamic steak quesadillas. One of my favorites. This time, I am going to make it a bit tasty. This will be really 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 meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Roasted Veggie & Balsamic Steak Quesadillas is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have roasted veggie & balsamic steak quesadillas using 11 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Veggie & Balsamic Steak Quesadillas:
- Take Steak (i.e. ribeye, sirloin, petite sirloin)
- Take as needed Yellow squash
- Get as needed Zucchini
- Get as needed Red Bell Pepper
- Prepare Mushrooms (sliced)
- Make ready Red Onion (thinly sliced)
- Get as needed Goat cheese
- Get as needed Tortillas (burrito size)
- Take as needed Extra Virgin Olive Oil
- Take as needed Salt & Pepper (all is better with fresh ground pepper/kosher or sea salt! :)
- Take Balsamic Vinegar
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. Keep hearty veggies, like beets and carrots, together on one pan and less hearty veggies, like mushrooms and bell peppers, on another.
Steps 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
We love these roasted veggie tacos with zucchini, tomatoes and bell peppers. Keep hearty veggies, like beets and carrots, together on one pan and less hearty veggies, like mushrooms and bell peppers, on another. Separate the red onion quarters into pieces, and add them to the mixture. Meanwhile, for the sauce, put a large shallow casserole pan on a medium heat. As soon as it starts to colour, stir in the mango chutney.
So that’s going to wrap it up with this exceptional food roasted veggie & balsamic steak quesadillas recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
