Grilled Vegetable Quesadillas

Name: Grilled Vegetable Quesadillas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving
Ingredients: 4 large tortillas; 2 large zucchini; 2 large squash; 4 large portobello mushrooms; 4 red bell peppers; 1 large red onion; 2 cups mozzarella cheese; 8 tablespoon pesto; ¼ teaspoon salt; ½ teaspoon salt

User Reviews

4.7

81 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4
Calories
637 kcal
Course
Main Course, Lunch
Cuisine
American

Grilled Vegetable Quesadillas

Joseph Powell

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Grilled Vegetable Quesadillas with fresh mozzarella cheese and pesto - using fresh ingredients found at your local market, these quesadillas are perfect for a healthy lunch or dinner.

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Ingredients

Servings

4 large tortillas I used ancient grains
2 large zucchini sliced into 1/4 inch slices
2 large squash I used a cousa squash, but yellow zucchini is fine too, sliced into 1/4 inch slices
4 large portobello mushrooms sliced
4 red bell peppers or sweet pointed red peppers
1 large red onion sliced
2 cups mozzarella cheese shredded
8 tablespoon pesto store bought
¼ teaspoon salt or to taste
½ teaspoon salt or to taste

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Instructions

Turn your grill on and let it heat up to about 300 to 350℉.
Season the zucchini, squash and mushrooms with salt and pepper.
Grill the vegetables, including the peppers on both sides until grill marks form. Remove from grill and set aside. Make sure you grill the peppers until they're charred.
Let the peppers cool then careful remove the skin and seeds from the peppers then wash them out.
Take a large tortilla and spread 2 tbsp of pesto over the top of the tortilla. Arrange grilled vegetables on half of the tortillas, some zucchini, squash, red onion, mushrooms and peppers. Top with about ½ cup of mozzarella cheese, use less if preferred. Flip over the other half of the tortilla to form half a circle and press down. You can use a panini press to grill the quesadilla or use a skillet. If you're using a skillet, spray the bottom of the skillet with cooking spray. Place the quesadilla and grill it on both sides until golden brown, about 3 minutes per side.
Repeat with remaining tortillas and grilled vegetables.
Cut each quesadilla in 4 and serve.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, be sure to reheat on the stove if you want to prevent the tortillas from getting soggy.
If you’d rather freeze the quesadillas be sure to wrap each quesadilla individually in parchment paper and freeze for up to 4 months.

Nutrition Information

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Serving 1quesadilla Calories 637kcal (32%) Carbohydrates 81g (27%) Protein 25g (50%) Fat 27g (42%) Saturated Fat 10g (50%) Cholesterol 47mg (16%) Sodium 1315mg (55%) Potassium 2427mg (69%) Fiber 14g (56%) Sugar 23g (46%) Vitamin A 44895IU (898%) Vitamin C 262mg (291%) Calcium 586mg (59%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 637 kcal

% Daily Value*

Serving	1quesadilla
Calories	637kcal	32%
Carbohydrates	81g	27%
Protein	25g	50%
Fat	27g	42%
Saturated Fat	10g	50%
Cholesterol	47mg	16%
Sodium	1315mg	55%
Potassium	2427mg	52%
Fiber	14g	56%
Sugar	23g	46%
Vitamin A	44895IU	898%
Vitamin C	262mg	291%
Calcium	586mg	59%
Iron	5mg	28%