Grilled Thai Vegetable Quesadillas with Pineapple Curry Sauce

A vegetarian delight with fresh veggies seasoned in authentic Red Thai Sauce -- rich with coconut milk, then marinated in garlic balsamic vinegar and fresh herbs. This collage of flavours is wrapped in a soft flour tortilla, sprinkled with Asiago cheese and grilled golden brown. The final complement is a warm Pineapple Curry Salsa drizzled over this mouth watering vegetarian quesadillas. Savoury and satisfying.


Ingredients: Imperial Metric
Red pepper 1 1
Green pepper 1 1
Yellow pepper 1 1
Eggplant 1 1
Bermuda onion 1 1
Mushrooms ½ cup 125mL
Coriander ½ cup 125mL
Asiago cheese 4 slices 4 slices
Flour tortillas 4 4
Saucemaker Red Thai Sauce ¼ cup 60 mL
Saucemaker Pineapple Curry Sauce ¼ cup 60 mL
Saucemaker Medium Salsa Sauce ¼ cup 60mL
Garlic puree or fresh, to taste
Fresh Herbs –Parsley, basil
Balsamic vinegar
Sour cream


  1. Slice vegetables into large pieces and brush slices with Saucemaker Red Thai Sauce. Grill 3-5 minutes until soft and they have grill marks.
  2. In a large bowl, mix garlic puree, balsamic vinegar, fresh chopped herbs and grilled vegetables. Marinade for 1 hour.
  3. Layer grilled vegetables and cheese on flour tortilla, fold over and place in a hot pan, fry until golden.
  4. Combine equal parts of Sauce Maker Pineapple Curry Sauce and Saucemaker Salsa. Pour over Quesadillas prior to serving.
  5. Serve with a dollop of sour cream.

TIP: For an excellent appetizer platter, serve the Asian kisses Hanoi Harbour Spring Rolls and Bangkok Brushcetta alongside these Quesadillas.