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1
Preheat grill to medium-high heat and brush vegetables with oil.
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2
Grill vegetables until nice grill marks appear and theyre softened and cooked through.
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3
Slice red peppers into strips.
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4
Set vegetables aside.
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5
(Leave grill on.)
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6
Meanwhile, combine all ingredients for sauce (sour cream, tomato, vinegar, Ranch dressing, cumin, paprika, hot sauce, green onions, cilantro, and milk) in a small bowl.
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Add salt and pepper to taste.
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8
Set aside.
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9
To assemble the quesadillas, place a tortilla on the grill.
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10
Spread a couple spoonfuls of sauce over half the tortilla, followed by a couple pieces of zucchini, yellow squash, and bell pepper strips.
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11
Sprinkle about 1/4 cup cheese over the top and fold tortilla in half.
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12
Place something heavy, like a cast-iron skillet, on top of the quesadilla, if desired.
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13
(It helps it to smush together and seal, but it isnt necessary.)
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14
Grill for 2-3 minutes, until golden brown and cheese begins to melt.
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15
Flip over and cook for another 1-2 minutes on the other side until cheese is melted.
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16
Repeat with remaining tortillas, sauce, and filling.
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17
Garnish with extra green onions, cilantro, sour cream, and salsa, if desired.
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18
Makes 4 quesadillas or 8 1/2-quesadilla appetizers.
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19
Note: you can also do this (and the vegetables) in a skillet.
