Grilled Vegetable Quesadillas

Grilled Vegetable Quesadillas

Recipe by Maria Vergara


Prep time


Cooking time






  • 8 tbsp pesto store bought

  • 4 large ancient grain tortillas

  • 4 large portobello mushrooms, sliced

  • 4 red bell peppers or sweet pointed red peppers

  • 2 large zucchini sliced into 1/4 inch slices

  • 2 large squash, sliced into 1/4 inch slices

  • 2 cups mozzarella cheese, shredded

  • 1 large red onion, sliced

  • 1/2 tsp salt, to taste

  • 1/4 tsp salt, to taste


  • Prepare a grill, heat up to 350 F
  • 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. Grill the peppers until 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 1/2 cup of mozzarella cheese, use less if preferred. Flip over the other half of the tortilla to form half a circle and press down. Grill the quesadilla with 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.
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