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–+ servings

Grilled Vegetable Spinach Pesto Quesadillas

Print Recipe
Fresh grilled vegetables, fresh pesto, gooey cheese sandwiched between crispy golden tortillas.
Course Mains & Entrees
Cuisine American
Keyword easy, grilled, healthy, quesadilla, summer vegetables, veggie quesadilla
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 quesadillas
Calories 474
Author Laurie McNamara

Equipment

Ingredients

  • 2 portobello mushroom caps stems removed
  • 1 small red bell pepper cheeks removed
  • 1 small orange bell pepper cheeks removed
  • 1 small yellow squash trimmed and sliced into 4 planks
  • 1 small zucchini trimmed and sliced into 4 planks
  • 1 small red onion peeled and sliced into rings
  • 1 tablespoon avocado oil or extra light olive oil
  • kosher salt
  • black pepper
  • 8 8-inch flour tortillas
  • 8 ounces farmers cheese grated or Monterey jack
  • 1/2 cup crumbled feta cheese
  • fresh spinach pesto or use your favorite

Instructions

  • Preheat your outdoor grill to medium/medium-high heat.
  • Brush both sides of all the vegetables with oil and place on your preheated grill. Close and grill for about 3 to 5 minutes. Use tongs to carefully flip the vegetables and continue to grill for another 2 minutes. The vegetables should have grill marks but still be a bit firm. Transfer the grilled vegetables to a cutting board. Once they have cooled a bit, slice the mushrooms, peppers, squash and zucchini.
  • Preheat a griddle or a large (12-inch) skillet. Brush lightly with oil.
  • Build the first quesadilla but sprinkling a little of both cheeses on a tortilla. Add a fourth of the mushrooms, peppers, squash, zucchini and onions. Drop a few spoonfuls of pesto evenly onto the vegetables and then sprinkle with more cheese. Place a second tortilla on top.
  • Once the bottom is deeply golden and the cheese has melted, carefully flip the quesadilla and cook for a few more minutes or until the second side is deeply golden. Transfer to a wooden board and allow to cool a few minutes before cutting into wedges.
  • Serve immediately and enjoy!

Notes

On my griddle I can cook two quesadillas at a time.

Nutrition

Serving: 1g | Calories: 474kcal | Carbohydrates: 15g | Protein: 18g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 859mg | Potassium: 791mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5373IU | Vitamin C: 72mg | Calcium: 231mg | Iron: 3mg