Steamed Veggie Quesadilla with Basil Aioli

Steamed Veggie Quesadilla with Basil Aioli  Dinner of Herbs.jpg

I tend to have little patience for roasting vegetables.  I love roasted vegetables, but I never seem to be patient enough to get them quiiiite done enough.

I have found the solution.  Cover them with aluminum foil, and they will never be too hard again!  If you want crispiness, just remove the aluminum foil before the last 5-10 minutes of the baking time.  However, for these wraps, I loved the super softness of the veggies.  The mushrooms were the perfect compliment to the vegetables in this wrap.  And basil aioli is amazing.  As soon as I run out of this small jar of aioli…I will have to look into making some homemade aioli.  But, as with most totally-new-to-me foods, I prefer to see what something is supposed to taste like, before I go out on a limb and make it myself.

I had originally thought about adding more spices to the vegetables, but decided against it when I found the basil aioli in the fridge.  I am glad I did not do more, because the extra virgin olive oil really shines with the aioli.  Perfect.  I ate these several days in a row, and made more of the vegetables a few days later when my parents came to visit.  So good!

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So here is a quick, flavourful, easy lunch or dinner.  Enjoy!

The Recipe

Ingredients

1 small eggplant, partially peeled, and diced

1 medium zucchini, partially peeled, and diced

1 large green pepper, diced

1 c baby bella mushrooms, sliced

extra virgin olive oil

garlic powder

onion powder

salt

provolone cheese

whole wheat tortilla

basil aioli

Servings: 6 small tortillas

Heat oven to 500oF.  Partially peel eggplant and zucchini.  Dice all vegetables and mushrooms into small, 1/2 inch cubes.  Drizzle with olive oil, garlic, onion, and salt, and spread on baking sheet, and cover with aluminum foil.  Bake for 30-35 minutes, or until desired tenderness.  In a small skillet slightly warm a tortilla.  Spread half of the tortilla with a thin layer of basil aioli, and add provolone cheese.  When cheese begins to melt, add veggies on half the quesadilla, and fold over.  Brown until desired crispness and brownness.  Enjoy!

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