Grilled Vegetable Quesadillas with Goat Cheese and Pesto
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.8 out of 5 stars
(5)
Ingredients
2 servings
- 1 small zucchini (diagonally sliced into ¼ inch pieces)
- 1 small summer squash (diagonally sliced into ¼ inch pieces)
- 1 red bell pepper (stem and seeds removed)
- 1 small red onion (sliced into ¼ inch rounds)
- 1 large Portobello mushroom (cleaned and sliced into ½ inch pieces)
- 2 tablespoons extra virgin olive oil
- salt
- white pepper
- 4 whole grain tortillas (I used La Tortilla Factory Smart & Delicious Soft Wraps)
- 4 tablespoon pesto (divided)
- 2 cups part-skim mozzarella cheese (divided)
- 4 oz goat cheese (divided)
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Preparation
Step 1
Start by preparing your vegetables. Drizzle the sliced vegetables with 2 tbsp olive oil and season with salt and white pepper.
Step 2
Place vegetables on the grill (or in a grill pan) and cook for approximately 3 minutes on each side or until just tender.
Step 3
Remove the vegetables from the grill and let cool for 5 minutes. Cut the grilled vegetables into roughly 1-inch pieces and set aside.
Step 4
To assemble each quesadilla: Spread a tortilla with 1 tablespoon pesto. Sprinkle ¼ cup mozzarella cheese on ½ of the tortilla. Add ¼ of the grilled vegetables and crumble 1 oz of goat cheese over them. Sprinkle another ¼ cup mozzarella on top and fold the tortilla over to close.
Step 5
Place the quesadilla on a lightly oiled grill (or grill pan) and cook for 3 minutes on each side until the cheese in fully melted. Slice and serve the classiest quesadillas ever.
Step 6
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