Grilled Vegetable Quesadillas with Goat Cheese and

Name: Grilled Vegetable Quesadillas with Goat Cheese and Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Zucchini, Diagonally Sliced Into 1/4 Inch Pieces; 1 whole Summer Squash, Diagonally Sliced Into 1/4 Inch Pieces; 1 whole Red Bell Pepper, Stem And Seeds Removed And Cut In Thirds; 1/2 whole Red Onion, Sliced Into 1/4 Inch Rounds; 1 whole Portobello Mushroom, Cleaned And Sliced Into 1/2 Inch Pieces; 2 Tablespoons Extra Virgin Olive Oil; 1 pinch Salt; 1 pinch White Pepper; 4 whole Whole Grain Tortillas; 4 Tablespoons Basil Pesto, Divided; 2 cups Part-skim Mozzarella Cheese, Divided; 4 ounces, fluid Goat Cheese, Divided

Servings: persons

1 whole Zucchini, Diagonally Sliced Into 1/4 Inch Pieces
1 whole Summer Squash, Diagonally Sliced Into 1/4 Inch Pieces
1 whole Red Bell Pepper, Stem And Seeds Removed And Cut In Thirds
1/2 whole Red Onion, Sliced Into 1/4 Inch Rounds
1 whole Portobello Mushroom, Cleaned And Sliced Into 1/2 Inch Pieces
2 Tablespoons Extra Virgin Olive Oil
1 pinch Salt
1 pinch White Pepper
4 whole Whole Grain Tortillas
4 Tablespoons Basil Pesto, Divided
2 cups Part-skim Mozzarella Cheese, Divided
4 ounces, fluid Goat Cheese, Divided

1
Start by preparing your vegetables and put them in a large bowl.
2
Drizzle the sliced vegetables with the olive oil and season with salt and white pepper.
3
Place vegetables on the grill (or in a grill pan) and cook for approximately 3 minutes on each side or until just tender.
4
Remove the vegetables from the grill and let them cool for 5 minutes.
5
Cut the grilled vegetables into roughly 1-inch pieces and set aside.
6
To assemble each quesadilla: Spread a tortilla with 1 tablespoon pesto.
7
Sprinkle 1/4 cup mozzarella cheese on 1/2 of the tortilla.
8
Add 1/4 of the grilled vegetables on top of the cheese and crumble 1 ounce of goat cheese over them.
9
Sprinkle another 1/4 cup mozzarella on top and fold the tortilla over to close.
10
Place the quesadilla on a lightly oiled grill (or grill pan) and cook over medium heat for 3 minutes on each side until the cheese is fully melted.
11
Remove quesadilla from the pan and repeat with the remaining tortillas and filling.
12
Slice and serve the classiest quesadillas ever.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole Zucchini, Diagonally Sliced Into 1/4 Inch Pieces, 1 whole Summer Squash, Diagonally Sliced Into 1/4 Inch Pieces, 1 whole Red Bell Pepper, Stem And Seeds Removed And Cut In Thirds, 1/2 whole Red Onion, Sliced Into 1/4 Inch Rounds, and more.

Yes, Grilled Vegetable Quesadillas with Goat Cheese and Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Vegetable Quesadillas with Goat Cheese and Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions