Don’t worry.
There is bacon and cheese involved.
Of course.
Lately I’ve been making a real effort to eat more vegetables. I don’t always love them, so I try to include veggies a few times a week in ways that actually taste good. For me, roasting is the key — it brings out sweetness and softens the texture. Raw vegetables rarely make the cut.
At the start of the week I like to roast a tray of peppers, onions and other vegetables. When I don’t have a plan, those roasted veggies can linger in the fridge for longer than they should — trust me, the crisper drawer can get dramatic.
Caramelized onions are a particular favorite. They’re naturally sweet and add so much flavor to dishes. Pair them with crispy bacon and creamy avocado, and I’ll happily wrap those veggies up in a quesadilla. Cheese is optional only in theory — in practice it’s a must. You’ll notice I tend to avoid the fibrous, leafy greens for now; maybe someday I’ll embrace them.
Roasted Veggie & Goat Cheese Quesadilla
Serves 1
Ingredients:
- 2 whole wheat tortillas
- 1 ounce goat cheese, crumbled
- 1/2 teaspoon smoked paprika
- 1 slice bacon, cooked and crumbled
- 1/2 avocado, chopped
- Assorted roasted vegetables (peppers, corn, onions, tomatoes recommended)
Instructions:
- Preheat a grill or skillet over medium heat.
- On one tortilla, spread half the goat cheese. Top with roasted vegetables, bacon, smoked paprika and avocado. Sprinkle the remaining goat cheese on top and cover with the second tortilla.
- Place the quesadilla carefully on the grill or skillet and brown for 2–3 minutes. When golden, flip and brown the other side for another 2–3 minutes until the cheese is melty and the tortillas are crisp.
This quesadilla balances sweet, savory and creamy elements, making it an easy, satisfying way to enjoy roasted vegetables. Now, I’m off to find some chocolate — a little dessert always helps after facing a plate of veggies.