How to Make Award-winning Roasted Veggie & Balsamic Steak Quesadillas

Roasted Veggie & Balsamic Steak Quesadillas. 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.

Drizzle over vegetables; toss to coat. Vegetables such as onions, potatoes, carrots, beets, winter squash, and other hearty root vegetables work well. Spread the vegetables evenly onto each sheet.

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

Roasted Veggie & Balsamic Steak Quesadillas is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Roasted Veggie & Balsamic Steak Quesadillas is something that I’ve loved my whole life. They are nice and they look fantastic.

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.

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

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.

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. Serve with a light sprinkle of flaky sea salt as needed. In general, roasting is one of the easiest ways to cook vegetables: Generally you're just going to slice your produce to the desired size (which might mean not slicing it at all!), toss the pieces.

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