Grilled Vegetable Quesadillas
Try this Grilled Vegetable Quesadillas recipe, or contribute your own.
Try this Grilled Vegetable Quesadillas recipe, or contribute your own.
- salt and pepper to taste
- 2 cups fresh mozzarella cheese shredded
- 1 large red onion sliced
- 4 large ancient grain tortillas
- 2 large zucchinis 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
- 8 tbsp pesto store bought
- Carbohydrate 13.7299383333333 g
- Cholesterol 72.576 mg
- Fat 18.2907278632479 g
- Fiber 2.02910895462984 g
- Protein 30.3134382905983 g
- Saturated Fat 11.4915382222222 g
- Serving Size 1 1 Serving (282g)
- Sodium 732.123579126603 mg
- Sugar 11.7008293787035 g
- Trans Fat 1.08024625641025 g
- Calories 337 calories
Step-by-step
- Turn your grill on and let it heat up to about 300 to 350 F degrees.
- 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 carefully 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.
Grilled Vegetable Quesadillas: A Quick and Flavorful Weeknight Meal
As a busy working mom, I'm always on the lookout for quick and healthy meals that the whole family will enjoy. This Grilled Vegetable Quesadilla recipe has become a staple in our house. It’s incredibly versatile, allowing me to use whatever vegetables I have on hand, and it's ready in under 30 minutes – a lifesaver on those hectic weeknights. Forget takeout; this is a much healthier and more satisfying alternative.
The beauty of this recipe lies in its simplicity. Grilling the vegetables brings out their natural sweetness and creates a beautiful char. The pesto adds a vibrant herbaceous note, perfectly complementing the richness of the mozzarella cheese. The slightly smoky flavor from the grill combines beautifully with the soft, warm tortillas, resulting in a symphony of textures and tastes that everyone in my family adores. Even my picky eaters can't resist these delicious quesadillas!
One of the things I love most about this recipe is its adaptability. Feeling adventurous? Experiment with different types of cheese, such as pepper jack or provolone. Want to add some protein? Grilled chicken or shrimp would be a fantastic addition. Don't have pesto? A simple balsamic glaze or even a sprinkle of Italian seasoning works wonders. The possibilities are truly endless.
Making it a Family Affair:
I often involve my kids in the preparation of this dish. They love to help with washing and slicing the vegetables, and they take pride in grilling the veggies alongside me. It's a fantastic way to spend quality time together while teaching them valuable life skills. Plus, they're more likely to try something they helped make!
Tips and Tricks for Quesadilla Perfection:
Vegetable Selection: The recipe calls for zucchini, squash, red onion, mushrooms, and bell peppers, but feel free to substitute with your favorites. Eggplant, asparagus, or even corn would be delicious additions.
Grilling Techniques: To achieve perfect grill marks, ensure your grill is hot and lightly oil the vegetables before grilling. Don't overcrowd the grill; work in batches to ensure even cooking.
Cheese Choice: While mozzarella is classic, feel free to experiment with other cheeses. A blend of cheeses would also be interesting.
Tortilla Variety: Use your favorite tortillas – whole wheat, flour, or even gluten-free options work well.
Leftovers: These quesadillas are just as delicious the next day. Simply reheat them in a skillet or microwave.
Beyond Weeknights: Don’t limit these quesadillas to weeknight meals. They're perfect for casual gatherings, picnics, or even a light lunch. They're easy to transport and serve, making them ideal for any occasion.
A Healthy and Delicious Choice:
Beyond being quick and easy, these Grilled Vegetable Quesadillas are also a surprisingly healthy option. Packed with vitamins and antioxidants from the colorful vegetables, they offer a nutritious and satisfying meal without compromising on flavor. The grilled vegetables provide a good source of fiber, while the cheese offers a boost of calcium and protein.
In short, this recipe is a winner in my book. It's a versatile, delicious, and healthy meal that’s perfect for busy weeknights and beyond. Give it a try and let me know what you think! I'm confident it'll become a new family favorite.
