Ingredients

The following ingredients have 4 Servings
  • 1 red bell pepper (diced)
  • 1 yellow bell pepper (diced)
  • 1 orange bell pepper (diced)
  • 1 red onion (diced)
  • 4-6 flour tortillas (burrito size)
  • 4-6 oz crumbled goat cheese
  • 1/4 bottle balsamic glaze (sold in vinegar section of the store)
  • 1 bunch fresh basil (chopped)
  • olive oil, kosher salt, pepper, crushed red pepper

Instruction

  • Mix the veggies on a baking sheet, drizzle with olive oil, salt, pepper, and crushed red pepper. Toss to coat evenly.
  • Roast in a 450 degree oven for 20-25 minutes. Toss several times as they cook. Set aside to cool.
  • In a large skillet over medium heat add a drizzle of olive oil. Lay your first large tortilla flat. On one side add your roasted veggies, some balsamic glaze, goat cheese, and fresh basil. After a minute flip the empty side of the tortilla to cover the veggie filled side. Wait another minute and then carefully flip. After another minute (or when golden and crispy) remove from pan and repeat with the other tortillas.
  • Serve a room temperature with more basil on top. Cut into triangles for an appetizer or serve it whole for a meal.