Quesadillas with holiday-inspired vegetables & feta

We recently had a lovely holiday in Israel. Since we were last there a couple of years ago, the quality of restaurant food seems to have improved immensely (unless we were just eating in all the wrong places last time). We had some truly spectacular meals.

On our first night in Jerusalem, we went to a street fair that was being held not far from where we were staying. The road was closed to traffic, and there were stalls, music, costumes, and all manner of entertainments. The food on offer though seemed to be limited to popcorn, candy floss, and corn on the cob. 

Fortunately, the street itself was home to a number of cafes, bars and restaurants. So when the time came for dinner, we chose a place with outdoor tables near to a stonking blues band (fronted, rather incongruously, by an observant Jewish guy with a big beard and tzitzit dangling) and sat down. 

The food was absolutely delicious! I had pasta with vegetables, sesame oil and feta, and it was wonderful. It was a combination of flavours that I would never have thought to put together otherwise, but I’m glad someone else did. YUM! The chef had also added enormous whole cloves of garlic to the dish – fantastic! Based on our experience, it seems the whole garlic clove is en vogue among Israeli chefs at the moment 🙂

So now we’re home, and it’s time to try and recreate some of our holiday yummies. To be honest, I couldn’t remember exactly what went into this dish – we were having too much fun at the street fair to make detailed notes, sorry. Also, I decided to make the veggies and feta but put them in quesadillas instead of on pasta. We’ve been eating tons of pasta recently and I just fancied a change. 

Delicious vegetables seasoned with garlic & sesame oil are wrapped up with feta in these tasty quesadillas. Easy to make, easy to eat! Great family food.

The end result was deliciously good. You could serve the vegetables and feta with just about anything, or just as a side dish, and they would be great. So tasty. The sesame oil, which hitherto has only appeared in Asian dishes, was a revelation.

This made four quesadillas. We scoffed the lot. 

Quesadillas with sesame-oil vegetables & feta
Yields 4
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Total Time
30 min
Total Time
30 min
516 calories
60 g
22 g
26 g
13 g
7 g
378 g
652 g
9 g
0 g
18 g
Nutrition Facts
Serving Size
378g
Yields
4
Amount Per Serving
Calories 516
Calories from Fat 231
% Daily Value *
Total Fat 26g
40%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 8g
Cholesterol 22mg
7%
Sodium 652mg
27%
Total Carbohydrates 60g
20%
Dietary Fiber 9g
38%
Sugars 9g
Protein 13g
Vitamin A
111%
Vitamin C
60%
Calcium
20%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 small or 1 medium onion
  2. 6 cloves garlic
  3. 2 carrots
  4. 1 green pepper
  5. 1 small aubergine (or half a large one, approx. 175g)
  6. 2-3 tbsp sunflower oil
  7. 100g cherry tomatoes
  8. 2 tbsp toasted sesame oil
  9. 1 tbsp balsamic vinegar
  10. 4 tortilla wraps
  11. 100g crumbled feta cheese
Instructions
  1. Peel the onions and cut into thin slices. Peel the garlic cloves and cut each one in half. Peel the carrots and cut into julienne strips. Deseed the pepper and slice. Cut the aubergine into small chunks.
  2. Heat the oil in a large skillet and add the onions and garlic. Cook over a low heat for 5 minutes until soft.
  3. Add the carrots, pepper, aubergine and tomatoes, increase the heat, and cook, stirring for another 5 minutes.
  4. Remove from the heat and add the toasted sesame oil and balsamic vinegar.
  5. Preheat the oven to 180C.
  6. Place a tortilla on a non-stick baking sheet and spread a quarter of the vegetables over one half of it. Top with a quarter of the feta. Fold the tortilla over to enclose the filling and squash down to close.
  7. Repeat with the remaining tortilla wraps, vegetables and cheese.
  8. Bake the quesadillas at 180C for around 8 minutes, until heated through and browning at the edges. Cut each one in half, and serve.
Notes
  1. You can serve the vegetable filling as a side dish, or over pasta, instead.
beta
calories
516
fat
26g
protein
13g
carbs
60g
more
Family-Friends-Food https://family-friends-food.com/
Delicious vegetables seasoned with garlic & sesame oil are wrapped up with feta in these tasty quesadillas. Easy to make, easy to eat! Great family food.

The November Tea Time Treats challenge, hosted by  Lavender and Lovage and The Hedgecombers, is on the theme of bonfire night. I wish I’d thought to make these quesadillas on bonfire night as they would have been the perfect warming and delicious thing to eat before watching the fireworks! Next year…
I’m also entering them into Family Foodies, hosted by Louisa at Eat Your Veg and Vanesther at Bangers and Mash, which is after delicious vegetarian dishes. I’ll definitely keep checking the linky for new veggie recipe ideas 🙂

 

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5 Comments:

  1. Now there’s a tasty sounding Quesadilla! We make quite a few round here and strangely hadn’t thought of adding roasted veggies and feta, which is always a winning combination in my book! Thanks so much for entering your recipe to November’s Family Foodies.

  2. Pingback: Winter root & brussels tops stir-fry with sesame - Family-Friends-Food

  3. Yum, Yum, Yum! I love holiday inspired dishes, and this one looks particularly tempting. Thanks so much for sharing with Tea Time Treats 🙂
    Janie x

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