Calling all VEGGIE LOVERS!
These veggie quesadillas are the perfect spring into summer meal. I hadn’t had much experience with goat cheese before – it’s so good in this I’m sorry I waited so long!
At first, my husband turned up his nose at these – he’s so NOT a veggie eater! I made him try it because it’s warm and cheesy and in a tortilla, so maybe he’d forget it was vegetables?
Summer Produce is the Best
I can’t wait for our zucchini and squash from our own garden to have the very best version of this veggie heavy meal. Add some chicken or egg for protein and you’ll be full and satisfied for hours.
Grilled Veggie Quesadillas
Great anytime of year!
Ingredients
- 1/2 medium red bell pepper stem and seeds removed and discarded, cut into four pieces
- 1 medium Portobello mushroom cut into ½-inch slices
- 1/2 medium onion cut into ½-inch slices
- 1 medium zucchini sliced diagonally into ¼-inch slices (I bought pre-sliced to save time!)
- 1 medium summer squash sliced diagonally into ¼-inch slices
- 2 tsp. olive oil divided use
- 4 8-inch whole wheat, whole grain tortillas
- 4 tsp prepared pesto sauce
- 4 Tbsp mozzarella cheese 2 oz.
- 4 Tbsp soft goat cheese 2 oz.
Instructions
- Preheat grill or broiler to high. (I broiled)
- Brush bell pepper, mushroom, onion, zucchini, and summer squash with 1 tsp. oil.
- Grill or broil vegetables for 3 to 5 minutes on each side, or until tender and set aside.
- Heat ½ tsp. oil in large nonstick skillet over medium heat.
- Place two tortillas in skillet; cook, turning once, for 1 to 2 minutes.
- Top each tortilla with 1 tsp. pesto sauce, 1 Tbsp. mozzarella cheese, 1 Tbsp. goat cheese, and ¼ of grilled vegetables.
- Fold tortilla in half; cook, for 4 to 5 minutes, turning once, until cheese is melted and tortilla is golden brown.
- Repeat with remaining tortillas and ingredients; cook in remaining ½ tsp. oil.
So fresh. So delicious.
Broiled Veggies 
Finished product – fold!