Tuesday, July 23, 2013

Guest Blogger~ Ms. EnPlace

Good morning everyone. My family and I have just left on our vacation to the East Coast of Canada. I have planned several really awesome guest posts for you, while I am gone. I 'd like to thank everyone who has volunteered to help me out, in my abscense. Please welcome Michelle from Ms. EnPlace to kick us off.


I'm Michelle, filling in for Cindy today.  Thank you, Cindy and thank you Hun...What's for Dinner? readers for this opportunity.  This is only the second guest post I've ever done, so let's see how this thing goes!

My blog, Ms. enPlace, is mostly focused on Cajun, and Creole cooking.  I like to share cultural quirks info from time to time--anything from Cajun & Zydeco music, to Mardi Gras, to everyday life in Louisiana.

Another thing I'm passionate about is gardening.  This time of year I'm all about using whatever vegetable, fruit, or herbs I can get from our backyard.

Today, I have Grilled Vegetable Quesadillas, packed with summer produce like squash, peppers, zucchini, and eggplant.

Weekly menu planning is something I'm a stickler about.  I have to have a plan.  But if your summers go anything like mine, then you know planning meals goes about as well as herding cats.  Wild-eyed, toothy, feral cats.

Tortillas and cheese are two things I try to keep on hand for these freak-show nights.  While the grill heats up (Yay!  Bonus for not heating up the house), I can pick a few things from the garden and we're moving along.  Without a plan even!

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Grilled Vegetable Quesadillas

1 small yellow squash
1 small zucchini
1 medium eggplant
1 medium green (or any color) bell pepper
olive oil
salt, black pepper, & dried oregano
about 2 cups grated cheese (I use Monterrey or Colby Jack)
8 taco size tortillas

Heat a grill while you prep the vegetables.

Slice the ends off the squash and zucchini, then slice each lengthwise into fourths.  Slice the ends off the eggplant then slice it lengthwise into about 6 planks.  Quarter the bell pepper and remove any ribs and seeds.  Place all of the vegetables in a bowl and drizzle with olive oil and toss.  Season the vegetables liberally with salt, black pepper, and dried oregano.  Toss again.

Grill the vegetables until the first side has softened and developed grill marks.  Flip each piece and grill a few more minutes.

While the vegetables are on the grill, lay out 8 tortillas.  Place about 1/4 cup of grated cheese on each tortilla.

Remove the vegetables from the grill and slice each piece lengthwise into thinner strips.  Divide the grilled vegetables among the tortillas, placing them on one half.  Fold the tortillas in half and place on the grill.  Briefly grill to melt the cheese, then serve.  Serves 4-5


Chaya said...

As usual, a beautiful job. You can do a guest post on my blogs, any time. It would be my pleasure.

Judee@ Gluten Free A-Z Blog said...

What a perfect summer recipe: squash and eggplant are my favorites. Beautiful photos too.

Katerina said...

This is a delicious recipe perfect for the season!

Winnie said...

WONDERFUL dish Michelle!!
Not only for summer...

Michelle said...

Thank you everyone. And thank you, Cindy for having me.