I know I’m not one for a lot of vegetarian dishes, but you will not miss the meat, my friends. These quesadillas are loaded with grilled vegetables. But you know what the best part is? I used fresh mozzarella cheese and lots of super flavor packed pesto. Remember all the peppers I got from my sister, well I grilled a few sweet pointed red peppers, which are my favorite for grilling and if you want a killer recipe with these grilled sweet pointed red peppers, check this out. You simply make a garlic sauce and pour it over these red peppers and all I can tell you is WOW! They are so good, I can eat them with anything, on anything, or just on their own. Trust me on this one.
Grilled vegetable quesadillas
OK, so we’ve got grilled peppers, grilled portobello mushrooms, zucchini, squash and red onion. Lots of veggies, lots of cheese, lots of pesto, all on ancient grain tortillas. And before you ask me, yes you can use whatever tortillas you prefer, whole wheat, white, spinach, pepper, whatever tortillas you prefer. It’s the filling that matters here. Are you hungry yet?
Ingredients
Veggies – Zucchini, yellow zucchini or your favorite squash, portobello mushroom, bell peppers, red onion. Tortillas – I used ancient split grain tortilla – but feel free to use whichever kind you’d like. Cheese – Mozzarella shredded fresh that’s the key to those drool worthy cheese pulls. Pesto – You can use store bought or make your own, learn how to here. Seasoning – Salt and pepper to taste.
How to make grilled vegetable quesadillas
Can I make these quesadillas without a grill?
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.
What to serve with
These can be a meal all on their own, believe me I’ve tested it out! But if you’d like to turn these hand held treats into a weeknight spread, I’ve got the perfect accompaniments for you:
Black Bean Corn and Avocado Salad Summer Salad With Herbed Ricotta And Balsamic Vinaigrette Polenta Mexican Street Corn Salad Italian Roasted Mushrooms And Veggies Avocado Tomato Salad
Leftovers
If you’ve got leftover grilled veggie quesadillas, store them 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.
Craving more yummy quesadillas?
Buffalo Chicken Quesadilla Pizzadillas Shrimp Fiesta Quesadillas Breakfast Quesadillas Chimichurri Steak Quesadillas Enchilada Chicken Quesadillas Steak Fajitas Chicken Tortilla Soup
