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Grilled Vegetable Quesadillas Recipe

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4.2 from 15 reviews

Delicious and colorful grilled vegetable quesadillas featuring a medley of zucchini, cousa squash, portobello mushrooms, red bell peppers, and red onion, layered with pesto and mozzarella cheese, then grilled to golden perfection. This recipe offers a tasty vegetarian option that’s perfect for a quick weeknight dinner or casual get-together.

Ingredients

Vegetables

  • 2 large zucchini, sliced into 1/4 inch slices
  • 2 large squash (cousa squash or yellow zucchini), sliced into 1/4 inch slices
  • 4 large portobello mushrooms, sliced
  • 4 red bell peppers or sweet pointed red peppers
  • 1 large red onion, sliced

Others

  • 4 large tortillas (ancient grains recommended)
  • 2 cups shredded mozzarella cheese
  • 8 tablespoons store-bought pesto
  • ¼ teaspoon salt (for vegetables)
  • ½ teaspoon salt (for seasoning to taste)
  • Cooking spray (for skillet, optional)
  • Ground black pepper (to taste)

Instructions

  1. Preheat Grill: Turn your grill on and let it heat up to about 300 to 350℉ to prepare for grilling vegetables and quesadillas.
  2. Season Vegetables: Season the zucchini, squash, and mushrooms with ¼ teaspoon salt and black pepper to taste, ensuring an even coating for enhanced flavor during grilling.
  3. Grill Vegetables: Grill the seasoned zucchini, squash, mushrooms, and whole red bell peppers on both sides until grill marks appear and the peppers are charred. Remove from grill and set aside. This process imparts a smoky flavor and softens the veggies.
  4. Prepare Peppers: Allow the grilled peppers to cool, then carefully peel off the charred skin and remove seeds. Rinse the inside to clean out any remaining seeds, leaving tender pepper flesh for the quesadilla.
  5. Assemble Quesadillas: Take a large tortilla and spread 2 tablespoons of pesto evenly over the surface. Arrange a mixture of grilled vegetables—zucchini, squash, red onion, mushrooms, and cleaned peppers—on half of the tortilla. Sprinkle about ½ cup shredded mozzarella cheese over the vegetables. Fold the tortilla over to form a half-circle, pressing gently to seal.
  6. Cook Quesadillas: If using a panini press, grill the quesadilla until golden brown and cheese melts. Alternatively, heat a skillet sprayed lightly with cooking spray over medium heat and cook the quesadilla approximately 3 minutes per side until golden and crisp.
  7. Repeat and Serve: Repeat the assembly and cooking process with remaining tortillas and grilled vegetables. Once cooked, slice each quesadilla into 4 wedges and serve warm.

Notes

  • For a vegan version, substitute mozzarella with a plant-based cheese and pesto with a dairy-free alternative.
  • Grilling peppers until charred enhances their flavor and makes peeling easier.
  • If you don’t have a grill, vegetables can be roasted or pan-seared until tender and slightly charred.
  • Use cooking spray or a light brush of oil when cooking quesadillas in a skillet to prevent sticking.
  • Feel free to add extra seasoning or fresh herbs like cilantro or basil for more depth.
  • Store leftover grilled vegetables separately and reheat before assembling quesadillas to maintain texture.

Find it online: https://bitezly.com/grilled-vegetable-quesadillas-recipe/