Grilled Vegetable Quesadillas with fresh mozzarella cheese and pesto – using fresh ingredients found at your local market, these quesadillas are perfect for a healthy lunch or dinner.
I know I’m not one for a lot of vegetarian dishes, but you will not miss the meat, my friends. These quesadillas are loaded with grilled vegetables. But you know what the best part is? I used fresh mozzarella cheese and lots of super flavor packed pesto.
Remember all the peppers I got from my sister, well I grilled a few sweet pointed red peppers, which are my favorite for grilling and if you want a killer recipe with these grilled sweet pointed red peppers, check this out. You simply make a garlic sauce and pour it over these red peppers and all I can tell you is WOW! They are so good, I can eat them with anything, on anything, or just on their own. Trust me on this one.
Grilled vegetable quesadillas
OK, so we’ve got grilled peppers, grilled portobello mushrooms, zucchini, squash and red onion. Lots of veggies, lots of cheese, lots of pesto, all on ancient grain tortillas. And before you ask me, yes you can use whatever tortillas you prefer, whole wheat, white, spinach, pepper, whatever tortillas you prefer. It’s the filling that matters here.
Are you hungry yet?
Ingredients
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Veggies – Zucchini, yellow zucchini or your favorite squash, portobello mushroom, bell peppers, red onion.
- Tortillas – I used ancient split grain tortilla – but feel free to use whichever kind you’d like.
- Cheese – Mozzarella shredded fresh that’s the key to those drool worthy cheese pulls.
- Pesto – You can use store bought or make your own, learn how to here.
- Seasoning – Salt and pepper to taste.
How to make grilled vegetable quesadillas
- Heat up the grill: Turn your grill on and let it heat up to about 300 to 350 F degrees.
- Prep the veggies: 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 they’re charred. Let the peppers cool then careful remove the skin and seeds from the peppers then wash them out.
- Assemble the quesadillas: 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 1/2 cup of mozzarella cheese, use less if preferred. Flip over the other half of the tortilla to form half a circle and press down.
- Finish: Repeat with remaining tortillas and grilled vegetables. Cut each quesadilla in 4 and serve.
Can I make these quesadillas without a grill?
You can use a panini press to grill the quesadilla or use a skillet. If you’re 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.
What to serve with
These can be a meal all on their own, believe me I’ve tested it out! But if you’d like to turn these hand held treats into a weeknight spread, I’ve got the perfect accompaniments for you:
- Black Bean Corn and Avocado Salad
- Summer Salad With Herbed Ricotta And Balsamic Vinaigrette
- Polenta
- Mexican Street Corn Salad
- Italian Roasted Mushrooms And Veggies
- Avocado Tomato Salad
Leftovers
If you’ve got leftover grilled veggie quesadillas, store them in an airtight container in the fridge for up to 3 days, be sure to reheat on the stove if you want to prevent the tortillas from getting soggy. If you’d rather freeze the quesadillas be sure to wrap each quesadilla individually in parchment paper and freeze for up to 4 months.
Craving more yummy quesadillas?
- Buffalo Chicken Quesadilla
- Pizzadillas
- Shrimp Fiesta Quesadillas
- Breakfast Quesadillas
- Chimichurri Steak Quesadillas
- Enchilada Chicken Quesadillas
- Steak Fajitas
- Chicken Tortilla Soup
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Grilled Vegetable Quesadillas
Ingredients
- 4 large tortillas I used ancient grains
- 2 large zucchini sliced into 1/4 inch slices
- 2 large squash I used a cousa squash, but yellow zucchini is fine too, 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
- 2 cups mozzarella cheese shredded
- 8 tbsp pesto store bought
- 1/4 tsp salt or to taste
- 1/2 tsp salt or to taste
Instructions
- 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 they’re 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 1/2 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 you’re 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.
Recipe Notes
- Store leftovers in an airtight container in the fridge for up to 3 days, be sure to reheat on the stove if you want to prevent the tortillas from getting soggy.
- If you’d rather freeze the quesadillas be sure to wrap each quesadilla individually in parchment paper and freeze for up to 4 months.
