Grilled Vegetable Quesadillas

• Produce

  • 4 Portobello mushrooms, large
  • 1 Red onion, large
  • 2 Squash, large
  • 2 Zucchinis, large

• Condiments

  • 8 tbsp Pesto, store bought

• Baking & Spices

  • 4 Red bell peppers or sweet pointed red peppers
  • 1 Salt and pepper

• Bread & Baked Goods

  • 4 Ancient grain tortillas, large

• Dairy

  • 2 cups Mozzarella cheese, fresh

Found on jocooks.com

Description

Ingredients

• 4 large ancient grain tortillas
• 2 large zucchinis, sliced into ¼ inch slices
• 2 large squash (I used a cousa squash, but yellow zucchini is fine too), sliced into ¼ inch slices
• 4 large portobello mushrooms, sliced
• 4 red bell peppers or sweet pointed red peppers
• 1 large red onion, sliced
• 2 cups fresh mozzarella cheese, shredded
• 8 tbsp pesto, store bought
• salt and pepper to taste

Directions

• Turn your grill on and let it heat up to about 300 to 350 F degrees.
• Season the zucchini, squash and mushrooms with salt and pepper.
• Grill the vegetables, including the peppers on both sides until grill marks form. Remove from grill and set aside. Make sure you grill the peppers until theyre charred.
• Let the peppers cool then careful remove the skin and seeds from the peppers then wash them out.
• Take a large tortilla and spread 2 tbsp of pesto over the top of the tortilla. Arrange grilled vegetables on half of the tortillas, some zucchini, squash, red onion, mushrooms and peppers. Top with about ½ cup of mozzarella cheese, use less if preferred. Flip over the other half of the tortilla to form half a circle and press down. You can use a panini press to grill the quesadilla or use a skillet. If youre 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.
• Repeat with remaining tortillas and grilled vegetables.
• Cut each quesadilla in 4 and serve.

Nutrition