Medi-Veggie Quesadilla

This Mediterranean inspired vegetable quesadilla is a perfect way to easily mix-up Sabbath eats. If you’re looking for something new to try this Sabbath, this combination of roasted veggies, creamy hummus, and salty cheeses is the way to go. This handheld treat is delicious pipping hot and room temp, and I think I actually may prefer it room temp once the cheese has solidified a bit.

I’m still working to perfect the aioli pictured, but it is pretty good so far AP! You’d be very surprised what I put in it, but please be patient while I do my best to perfect it. As soon as I know you’d be wowed, I will release the recipe. In the meantime, pick up your favorite garlic aioli from the store. Even if you don’t you will enjoy the yumminess without a dipping sauce! Let us know what you think!

The recipe below yields 5-6 quesadillas.


  • 5-6 tortillas

  • 1 red bell pepper, sliced thin

  • 1 red onion, sliced thin

  • 2 small/thin zucchini (or 1 large), sliced thin on the bias (diagonally)

  • 2 -3 tablespoons Feta cheese

  • 1.5 cups plain hummus

  • 2 – 3 tablespoon jarred roasted red peppers, diced small

  • Arugula, 10-15 pieces per quesadilla

  • Sliced tomato, 3 per quesadilla

  • Shredded mozzarella, to liking

  • Cooking spray/oil


  • Make sure cut vegetables are patted dry, and all moisture is removed.
  • Pre-heat your oven to 425 degrees.
  • Add hummus, jarred roasted red pepper, feta cheese to a separate bowl and mix completely. This will be your spreading paste. Set aside.
  • Spray a sheet pan with cooking spray and layer veggies in a single layer, being sure not to crowd them.
  • You will need to break things up into at least two batches depending on your sheet pan size.
  • Sprinkle a very light amount of salt and Badia Sazon onto veggies.
  • Roast veggies in the oven for 10 minutes. Flip all veggies over and roast another 5 minutes. This is per batch.
  • When you take the hot pan out of the oven, flip the veggies one more time. You should she the zucchini have a light brown color on the side your flipped. If not, return to the oven for a few more minutes.
  • Make the second batch following the steps above. The oven should be hotter and it is likely the veggies will brown faster. Just be sure to keep an eye out.
  • Once your paste and all other elements are prepared, it is time to assemble the quesadilla. First start by laying the tortilla on a flat surface.
  • Put 1 or so tablespoons of the paste mixture to one side of the tortilla. Don’t overdo it or your quesadilla will be soggy,
  • Layer arugula first, followed by the cooked veggies.
  • Add sliced tomatoes, and finish off with desired amount of mozzarella shredded cheese.
  • Fold the tortilla over.
  • Add quesadilla to and oiled skillet over medium-high heat, and cook until golden brown on each side. Be sure there isn’t too much oil in the pan. I use cooking spray, which helps to keep things crispy.
  • Once browned, remove from skillet, allow to cool for a moment and enjoy!

These quesadillas freeze nicely and are perfect for not only Sabbath prep, but prep throughout the week. If freezing, allow to sit until cooled to room temperature. Once cooled, add to a sealed bag or container, and place in the freezer. When reheating, do so over low heat. This will prevent the outside from further browning before the inside has a chance to warm up.

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