See Also: Roasted Vegetable Quesadilla Stacks(recipes)
Roasted Vegetable Salad(recipes)
Roasted Vegetable Pasta(recipes)
Roasted Winter Vegetable Soup(recipes)
Roasted Vegetable Tomato Sauce(recipes)
Rosemary-Roasted Vegetable Crostini(recipes)
Roasted Vegetable Omelet with Fresh Salsa(recipes)
Chicken, Tortellini & Roasted Vegetable Salad(recipes)
Penne Pasta and Roasted Vegetable Salad(recipes)
Roasted Vegetable Salad with Capers and Walnuts(recipes)

simultaneous contrast (medicine) and Roasted Vegetable Quesadilla Stacks (recipes)


simultaneous contrast (medicine)


simultaneous contrast


The enhancement of the visual sensation of white when a white object is viewed adjacent to a black object; the black object also appears blacker as a result of the contiguity of white. Adjacent complementary colours also appear brighter; e.g., green appears a brighter green and red a brighter red if these two colours are viewed side by side.


Roasted Vegetable Quesadilla Stacks (recipes)


Roasted Vegetable Quesadilla Stacks

Prep and Cook Time: 25 minutes

Yield: Makes 4 servings



Ingredients:



3medium zucchini, chopped

1red bell pepper, diced

1green bell pepper, diced

1large onion, chopped

1tablespoon chili powder

1tablespoon olive oil

6(12-inch) flour tortillas

1-1/3cups shredded Monterey Jack or pepper Jack cheese

1/2cup sour cream

1lime, cut into wedges

Hot pepper sauce









Preparation:





1.Preheat oven to 450°F. Toss zucchini, bell peppers and onion with chili powder. Place on Baking sheet; drizzle with olive oil. Bake 5 to 8 minutes or until tender.2.Heat large nonstick skillet over high heat. Place 1 tortilla in skillet; top with 1 cup vegetable mixture and 1/3 cup cheese. Top with second tortilla, then repeat vegetable and cheese layers. Top with third tortilla; cook about 2 minutes or until cheese is melted.3.Hold large plate over skillet and invert tortilla stack onto plate. Slide tortilla stack back into skillet; cook about 2 minutes or until lightly browned on bottom.4.Slide stack onto cutting board; cover loosely to keep warm. Repeat process with remaining ingredients to form another stack. Cut each tortilla stack into quarters; serve with sour cream, lime wedges and hot pepper sauce to taste.







Serving suggestion:

For a complete meal, serve with rice and black beans seasoned with ground cumin and ground red pepper.





Nutritional Information:







Serving Size:







Sodium

493 mg







Protein

18 g







Fiber

4 g







Carbohydrate

45 g







Cholesterol

46 mg







Total Fat

25 g







Calories from Fat

48 %







Calories

468









Dietary Exchange:







Fat

3-1/2







Meat

1-1/2







Vegetable

3







Starch

2