Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive 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.
Browse & Discover Thousands of Cooking Food & Wine Book Titles, for Less. Separate the red onion quarters into pieces, and add them to the mixture. This dish combines roasted spaghetti squash with sauteed asparagus, onions, garlic, and goat cheese, finished with fresh thyme and basil. Food Network's Ina Garten shares an easy recipe for the perfect roast chicken with vegetables.
Roasted Veggie & Balsamic Steak Quesadillas is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Roasted Veggie & Balsamic Steak Quesadillas is something that I have loved my whole life.
To begin with this particular recipe, we must 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:
- Make ready 2 each Steak (i.e. ribeye, sirloin, petite sirloin)
- Prepare 1 as needed Yellow squash
- Take 1 as needed Zucchini
- Take 1 as needed Red Bell Pepper
- Prepare 1 bunch Mushrooms (sliced)
- Take 1/4 Red Onion (thinly sliced)
- Prepare 1 as needed Goat cheese
- Prepare 3 as needed Tortillas (burrito size)
- Make ready 1 as needed Extra Virgin Olive Oil
- Make ready 1 as needed Salt & Pepper (all is better with fresh ground pepper/kosher or sea salt! :)
- Prepare 2 tbsp Balsamic Vinegar
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. Drizzle over vegetables; toss to coat.
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 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. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme.
So that’s going to wrap it up with this exceptional food roasted veggie & balsamic steak quesadillas recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
