ABOUT THE RECIPE:
This Vegetable Quesadilla Bake is a zesty twist on a classic quesadilla. It makes a tasty weeknight supper or casual party meal. Three layers of tortillas are packed with delicious veggies, to make a hearty entrée.
Makes 4 SERVINGS
1¼ cup diced fresh tomatoes
6 large whole-grain tortillas (about 10-inches in diameter)
2 tablespoons prepared salsa, plus more for serving
½ medium sweet onion, diced
2 cups bite-sized broccoli florets
¾ cup shredded vegan cheese (optional)
1 sweet red or orange pepper, diced
½ cup diced green olives
Preheat the oven to 375 F. Line a large, rimmed baking sheet with unbleached parchment paper.
Put the tomatoes in a fine mesh strainer and place it over a medium-sized bowl. Gently press the tomatoes with the back of a wooden spoon to push out some of the juice, and let them stand for 5 minutes to drain off excess liquid.
To assemble the first quesadilla, put one tortilla on a dinner plate. Spread 1⁄2 tablespoon of salsa evenly over the tortilla. Top with half of the diced onion, then add half of the broccoli florets. Sprinkle one-quarter of the shredded vegan cheese (optional) over the florets. Spoon half of the diced, drained tomatoes evenly over the optional vegan cheese.
Add another tortilla and spread 1⁄2 tablespoon of salsa evenly over the tortilla. Top with half of the diced sweet pepper and then add half of the green olives. Sprinkle one-quarter of the shredded vegan cheese (optional) over the olives. Top with a third tortilla. Repeat the process to assemble the second quesadilla.
Tent with foil. Bake 30 to 35 minutes, or until heated through. Uncover and bake 5 to 10 minutes more, or until the tops of the tortillas crisp up slightly.
Put the sheet on a wire rack and let cool for 10 minutes. Slice each quesadilla into four wedges. Serve 2 wedges per person, with extra salsa served on the side.