Caprese Quesadillas with Roasted Vegetables


Do you ever find yourself with leftover vegetables and struggle to know what to do with them? Then we've got the perfect recipe for you. This vegetarian "Caprese Quesadillas with Roasted Vegetables" dish by HIF food guru, Helen is super easy to make. Simply, scatter one half of a tortilla with mozzarella cheese, roasted veggies and fresh basil, fold over and cook in a pan until crisp and oozy - yum! 


  • 2 large tortillas
  • About a tablespoon oil
  • 1 garlic clove, crushed or finely sliced
  • 1 ball mozzarella, torn into smallish pieces
  • Leftover roasted vegetables, including cherry tomatoes (just about a handful for each tortilla) – see note below
  • 6 to 8 fresh basil leaves
  • Guacamole and/or sour cream for dipping (optional)


  1. Cook the garlic in the oil in a small saucepan for a couple of minutes to make a garlic-infused oil. Brush a bit of the oil into a frying pan and heat up on a medium heat.
  2. Meanwhile, lay out a tortilla on a large board or plate. Scatter half the mozzarella, half the roasted veggies and 3 to 4 torn basil leaves over half of the tortilla, leaving the other half plain.
  3. Fold the plain half of the tortilla over the covered half, then slide into the frying pan. Press down a bit (with a fish slice or similar) and let cook for 1 to 2 minutes or until golden and crispy on the underside. Then slide over carefully (with the closed side not losing contact with the pan) and cook for another minute or 2 on the other side.
  4. Slide out of the pan onto a board or plate and cut into thirds. Repeat with the other tortilla and ingredients, then serve immediately while still hot and crispy (with the guac & sour cream, if using).


  • Use any roasted vegetables you like, of course, but I like to use sweet potato, onion chunks, red and/or green peppers and cherry tomatoes. Don’t forget the cherry tomatoes, because without them these aren’t really caprese quesadillas! 
  • If you don’t have any leftover veggies, roast some especially! Just roast for about half an hour at 200C/390F. Add the cherry tomatoes just for the final 5 minutes.


Category: Recipes

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