Hello everybody, hope you are having an amazing day today. Today, we’re going to make 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 will be really delicious.
Plenty of Appliances to Choose From. Browse & Discover Thousands of Cooking Food & Wine Book Titles, for Less. This dish combines roasted spaghetti squash with sauteed asparagus, onions, garlic, and goat cheese, finished with fresh thyme and basil. Separate the red onion quarters into pieces, and add them to the mixture.
Roasted Veggie & Balsamic Steak Quesadillas is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Roasted Veggie & Balsamic Steak Quesadillas is something that I have loved my whole life.
To begin with this 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 it.
The ingredients needed to make Roasted Veggie & Balsamic Steak Quesadillas:
- Take 2 each Steak (i.e. ribeye, sirloin, petite sirloin)
- Make ready 1 as needed Yellow squash
- Prepare 1 as needed Zucchini
- Prepare 1 as needed Red Bell Pepper
- Make ready 1 bunch Mushrooms (sliced)
- Make ready 1/4 Red Onion (thinly sliced)
- Make ready 1 as needed Goat cheese
- Prepare 3 as needed Tortillas (burrito size)
- Get 1 as needed Extra Virgin Olive Oil
- Prepare 1 as needed Salt & Pepper (all is better with fresh ground pepper/kosher or sea salt! :)
- Get 2 tbsp Balsamic Vinegar
No matter the veggie or the quantity, roasted vegetables are quick to cook and are quickly devoured by everyone at the table. Plus, this easy, yet impressive cooking method can easily feed a crowd or just a couple. In a roasting pan, combine the first six ingredients. In a small bowl, combine the butter, oil, thyme, salt and pepper.
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
In a roasting pan, combine the first six ingredients. In a small bowl, combine the butter, oil, thyme, salt and pepper. Drizzle over vegetables; toss to coat. It's about TIME we had some roasted vegetables around these parts 😉 December has been filled with way too much sugar (yes, I will finally admit that is a thing), and I still have a few cookie recipes to share before the year is through. Toast some bread, spread with goat cheese, and add roasted veggies.
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’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
