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.