Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, roasted veggie & balsamic steak quesadillas. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Roasted Veggie & Balsamic Steak Quesadillas is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Roasted Veggie & Balsamic Steak Quesadillas is something which I have loved my whole life. They are fine and they look fantastic.

Separate the red onion quarters into pieces, and add them to the mixture. Obvious choices are root veg like carrots, potatoes, and parsnips. But crucifers like Brussels sprouts, broccoli, and cauliflower roast well, too. More delicate veggies like cabbage, tomatoes, onions, and squash roast spectacularly well.

To get started with this particular recipe, we must prepare a few ingredients. You can cook roasted veggie & balsamic steak quesadillas using 11 ingredients and 1 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Veggie & Balsamic Steak Quesadillas:

1. Take 2 each Steak (i.e. ribeye, sirloin, petite sirloin)
2. Take 1 as needed Yellow squash
3. Prepare 1 as needed Zucchini
4. Take 1 as needed Red Bell Pepper
5. Prepare 1 bunch Mushrooms (sliced)
6. Take 1/4 Red Onion (thinly sliced)
7. Prepare 1 as needed Goat cheese
8. Get 3 as needed Tortillas (burrito size)
9. Prepare 1 as needed Extra Virgin Olive Oil
10. Make ready 1 as needed Salt & Pepper (all is better with fresh ground pepper/kosher or sea salt! :)
11. Prepare 2 tbsp Balsamic Vinegar

This roasted vegetables with sage recipe is a delicious way to practice the technique of roasting vegetables in the oven. 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. You can roast any kind of vegetable. Less hearty vegetables like zucchini or mushrooms will take less time to cook.

Steps to make Roasted Veggie & Balsamic Steak Quesadillas:

1. 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

You can roast any kind of vegetable. Less hearty vegetables like zucchini or mushrooms will take less time to cook. We love these roasted veggie tacos with zucchini, tomatoes and bell peppers. Keep hearty veggies, like beets and carrots, together on one pan and less hearty veggies, like mushrooms and bell peppers, on another. In a large bowl, toss vegetables with oil, balsamic vinegar, and herbs.

So that is going to wrap this up for this exceptional food roasted veggie & balsamic steak quesadillas recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!