Description
Savor the vibrant flavors of summer with these Grilled Vegetable Quesadillas, a delicious and nutritious dish perfect for lunch, dinner, or casual gatherings. Bursting with colorful seasonal vegetables like zucchini, squash, and bell peppers, these quesadillas are complemented by creamy mozzarella cheese and aromatic pesto. Quick to prepare and easy to customize, they make an ideal option for meal prep or a delightful snack that everyone will love. Serve them with fresh salsa or guacamole for an extra flavor boost!
Ingredients
Scale
- 4 large tortillas (ancient grains recommended)
- 2 large zucchini (sliced)
- 2 large squash (sliced)
- 4 portobello mushrooms (sliced)
- 4 red bell peppers
- 1 large red onion (sliced)
- 2 cups mozzarella cheese (shredded)
- 8 tablespoons pesto (store-bought)
- Salt and pepper to taste
Instructions
- Preheat your grill to 300-350°F.
- Season zucchini, squash, and mushrooms with salt and pepper.
- Grill the vegetables until charred on both sides; set aside.
- Cool grilled peppers before removing skin and seeds.
- Spread 2 tablespoons of pesto on half of each tortilla; layer with grilled veggies and shredded cheese.
- Fold the tortilla over and press down gently.
- Grill each quesadilla in a skillet or panini press until golden brown, about 3 minutes per side.
- Cut into quarters and serve warm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 360
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg