Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, roasted veggie & balsamic steak quesadillas. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Roasted Veggie & Balsamic Steak Quesadillas is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Roasted Veggie & Balsamic Steak Quesadillas is something that I’ve loved my entire life. They’re nice and they look wonderful.
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. Place chopped vegetables of your choice (carrots, onions, potatoes, etc.) in a roasting pan and then place the chicken on top so its juices can blend with the vegetables. In general, you want to roast vegetables until they're fork tender and have caramelized edges.
To get started with this particular recipe, we must prepare a few ingredients. You can have roasted veggie & balsamic steak quesadillas using 11 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Roasted Veggie & Balsamic Steak Quesadillas:
- Take 2 each Steak (i.e. ribeye, sirloin, petite sirloin)
- Take 1 as needed Yellow squash
- Get 1 as needed Zucchini
- Get 1 as needed Red Bell Pepper
- Make ready 1 bunch Mushrooms (sliced)
- Make ready 1/4 Red Onion (thinly sliced)
- Get 1 as needed Goat cheese
- Get 3 as needed Tortillas (burrito size)
- Take 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
Drizzle half the olive oil onto each tray, then with half the seasonings onto each tray. Mix with your hands until evenly coated. In a large mixing bowl, combine olive oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil, and whisk. Add chopped squash, cauliflower, brussels and potatoes, stirring to coat.
Instructions 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 large mixing bowl, combine olive oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil, and whisk. Add chopped squash, cauliflower, brussels and potatoes, stirring to coat. Spread vegetable mixture in a single layer on prepared baking sheet. Scatter vegetables onto a baking sheet and toss with the oil, herbs, and salt. Spread into one layer — if the veggies are too crowded and piling on top of one another, use two baking sheets.
So that is going to wrap this up with this exceptional food roasted veggie & balsamic steak quesadillas recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
