Ratatouille Quesadilla

4 quesadillas
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mandolin slicer

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A quesadilla filled with the summer veggies that are in a traditional ratatouille dish!


2 baby eggplants, sliced thin
1 medium zucchini, sliced thin
1 medium squash, sliced thin
1 red pepper, sliced thin
1 poblano pepper, sliced thick. Just kidding, sliced thin.
1 Cup tomato sauce
1 Tablespoon Herbs de Provence (optional)
Pinch of salt and pepper
Drizzle of olive oil
2 Cups pepper jack cheese or other spicy cheese
8 Tortillas
Pinch of cayenne pepper
Toppings for quesadilla: sour cream (or greek yogurt), salsa, guacamole, etc.


1) Slice the squash, zucchini, eggplant, and peppers very thinly with a mandoline or with solid knife skills.

2) Put a thin layer of tomato sauce in the bottom of a baking dish and stack the vegetables in the pan sitting on their edge.

3) Stack until you’ve used all your veggies.  Sprinkle with Herbs de Provence (or your other favorite herbs) and bake at 350 degrees for about an hour.

4) When the veggies are done, let them cool for a bit.

5) Layer cheese and as much veggies as you can take between two flour tortillas and bake on a baking sheet at 400 degrees for 7-8 minutes and then flip and bake for the same time on the second side.

6) Top with guacamole, sour cream, hot sauce, or salsa.  Serve immediately!