Monday, May 30, 2011

Roasted eggplant and pepper quesadillas

1 peeled, chopped eggplant
2 chopped green peppers
mozzarella cheese

That's essentially it. I mixed the chopped veggies with a little garlic olive oil, and roasted at 400 until soft. Then I layered those with shredded mozzarella inside two tortillas, and toasted those in a skillet until the cheese was melty. Served with salsa. Yum.

No comments:

Post a Comment