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4.7 from 26 votes

Grilled Vegetable Quesadillas

Jump to RecipePrintRate
By: Joanna Cismaru •8/28/22 19 Comments

This post may contain affiliate links. Please read my disclosure policy.

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. 

a stack of grilled vegetable quesadillas on a blue plate

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.

a grilled vegetable quesadillas on a cutting board cut in quarters with a plate in the background

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.
a grilled vegetable quesadillas on a cutting board cut in quarters and stacked with a plate in the background

How to make grilled vegetable quesadillas

  1. Heat up the grill: Turn your grill on and let it heat up to about 300 to 350 F degrees.
  2. 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.
  3. 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.
  4. 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.

a white plate with a stack of grilled veggie quesadillas with another plate in the background

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.

a stack of grilled vegetable quesadillas on a blue plate

Craving more yummy quesadillas?

  • Buffalo Chicken Quesadilla
  • Pizzadillas
  • Shrimp Fiesta Quesadillas
  • Breakfast Quesadillas
  • Chimichurri Steak Quesadillas
  • Enchilada Chicken Quesadillas
  • Steak Fajitas
  • Chicken Tortilla Soup

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a stack of grilled vegetable quesadillas on a blue plate
Print
4.66 from 26 votes

Grilled Vegetable Quesadillas

Prep 20 minutes
Cook 30 minutes
Total 50 minutes
Rate Recipe
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.
4

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 tablespoon pesto (store bought)
  • 1/4 teaspoon salt (or to taste)
  • 1/2 teaspoon salt (or to taste)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Notes

  1. 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.
  2. If you’d rather freeze the quesadillas be sure to wrap each quesadilla individually in parchment paper and freeze for up to 4 months.

Nutrition Information

Serving: 1quesadillaCalories: 637kcal (32%)Carbohydrates: 81g (27%)Protein: 25g (50%)Fat: 27g (42%)Saturated Fat: 10g (63%)Cholesterol: 47mg (16%)Sodium: 1315mg (57%)Potassium: 2427mg (69%)Fiber: 14g (58%)Sugar: 23g (26%)Vitamin A: 44895IU (898%)Vitamin C: 262mg (318%)Calcium: 586mg (59%)Iron: 5mg (28%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a stack of grilled vegetable quesadillas on a blue plate

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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19 Comments
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POLLY & JACK
POLLY & JACK
Posted: 6 months ago

5 stars
Thank you so much for the great recipes, meal time is never boring are you ever planning to do your own videos?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  POLLY & JACK
Posted: 6 months ago

I already do, there are hundreds of recipes on the blog with videos. 🙂

0
Reply
Rochelle
Rochelle
Posted: 2 years ago

5 stars
Great recipe, I was out of fresh peppers so I used the roasted peppers from a jar, turned out great. Made it again and added roasted egg plant. Yummy !

0
Reply
Bahram Alvandi
Bahram Alvandi
Posted: 2 years ago

Hi, I like all your recipes. But, what I like the most is the videos that shows you how to prepare the dishes. Unfortunately, I do not those anymore. You are taking pictures of those dishes. Why not make it a video as had before. Thank you for your delicious recipes.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Bahram Alvandi
Posted: 2 years ago

Hi Bahram! As a result of the pandemic, the Jo Cooks team works from home. We will resume making videos when it’s safe to work together.

0
Reply
Rosa Rizk
Rosa Rizk
Posted: 2 years ago

I love grilled peppers so much but I never washed it after grilling! Why do we washed it?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Rosa Rizk
Posted: 2 years ago

We grill them to a char. This will give you a gorgeous rich flavor on the inside, but the charred skin will be quite bitter!

0
Reply
Dang Thai
Dang Thai
Posted: 3 years ago

5 stars
Woooow…..Homemade!!! It’s the only thing that taste good! And so easy to do..Thank you for sharing!

Dang Thai from Embeya !

0
Reply
Susan
Susan
Posted: 4 years ago

5 stars
Hi jocooks l’ve had a lovely find love my veggies do love thisquesadillasthamk you😊

0
Reply
Tony
Tony
Posted: 4 years ago

Fantastic recipe. Sautéed vegetables using salt, pepper, fresh garlic and a little garlic powder. Used sun-dried pesto along with three cheese mix of Asiago, Romano and Parmesan. One of the best Quesadillas I have ever had. Didn’t even miss the meat. Family loved it!

0
Reply
Nea
Nea
Posted: 4 years ago

Did you use green pesto or red?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Nea
Posted: 4 years ago

We used green, however either type will work.

0
Reply
Cynthia
Cynthia
Posted: 4 years ago

5 stars
I’m not a vegetarian, but this looks like my kind of quesadilla! I absolutely love grilled veggies and this looks way better!

0
Reply
Kristi @ My SF Kitchen
Kristi @ My SF Kitchen
Posted: 7 years ago

5 stars
Gahhh these look amazing!

0
Reply
mila furman
mila furman
Posted: 7 years ago

OH I love this soo!!!! I know that cheese!!! Have you tried the burrata they have yet?! That is ridiculously good!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  mila furman
Posted: 7 years ago

No I haven’t, I’m going to look for it now. I. Love. Cheese. 🙂

0
Reply
Katalina @ Peas and Peonies
Katalina @ Peas and Peonies
Posted: 7 years ago

Jo, I haven’t has a panini in such a long time, right now in 230 minutes I am going to the nearest deli and order a custom made with the ingredients that you made so I can indulge for lunch, I hope they have pesto because the combo is a bomb!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Katalina @ Peas and Peonies
Posted: 7 years ago

LOL Oh you’ll love it! I hope they have everything. 🙂

0
Reply
The Surprised Gourmet
The Surprised Gourmet
Posted: 7 years ago

Grilled fresh vegetables always hit the spot. This looks like a tasty dish. Glad I came across your post today.

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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