Roasted vegetable ‘caprese’ quesadillas

If you sometimes have leftover roasted vegetables and struggle to know what to do with them, this is the perfect recipe for you. Just scatter one half of a tortilla with mozzarella cheese, the roasted veggies and fresh basil, fold over and cook in a pan until crisp and oozy.

📝 Ingredients

• 2 large tortillas
• 1 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)

👨‍🍳 Instructions

1. 1Cook 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. 2Meanwhile, 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. 3Fold 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. 4Slide 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).