Roast vegetable quesadillas
5
Points®
Total time: 1 hr 5 min • Prep: 10 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
These Mexican toasted wraps make great family dishes.
Ingredients
Aubergine
1 medium, diced
Courgette
1 medium, diced
Yellow pepper
1 medium, deseeded and diced
Red onion
1 small, diced
Calorie controlled cooking spray
4 spray(s)
Dried Mixed Herbs
1 teaspoon(s)
Cherry Tomatoes
110 g, halved
Half fat Cheddar cheese
100 g, grated
WW White Wraps
4 individual
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7. Spread the aubergine, courgette, yellow pepper and red onion on a baking sheet and mist with cooking spray. Scatter over the dried mixed herbs and toss to combine, then season to taste. Roast for 15 minutes, then add the cherry tomatoes and roast for a further 10 minutes until the veg is tender.
2
Scatter half of the grated cheese over half of the wraps. Top with the roasted veg, then scatter over the remaining cheese. Top each quesadilla with the remaining wrap halves, pressing down gently.
3
Mist a frying pan with cooking spray and put over a medium-high heat. Cook the quesadillas one at a time for 3-4 minutes.
4
Mist the top with more cooking spray, then flip over and cook for 3-4 minutes on the other side until golden. Quarter and serve.
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