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Grilled Vegetable Quesadilla

Grilled Vegetable Quesadilla
Yields
6 servings

 

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ingredients

2
yellow peppers, quartered and seeded
2
orange peppers, quartered and seeded
1
red pepper, quartered and seeded
2
zucchinis sliced lengthwise ¼ inch thick
1
red onion cut in wedges
2
Tbsp olive oil
2
Tbsp fresh basil chopped (optional)
Salt and pepper to taste
5
oz grated mozzarella cheese
5
oz oil for brushing
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directions

Step 1

Preheat barbeque to medium high heat (375°F) (190°C). Oil the grill to prevent sticking.

Step 2

Cut up the vegetables into bite sized pieces. Place all cut vegetables in a large bowl.

Step 3

Drizzle vegetables with olive oil, salt and pepper. Mix to coat all the vegetables evenly.

Step 4

Place the peppers (skin side down), zucchini and onion directly on the grill.

Step 5

Cook for approximately 2-3 minutes per side or until nice golden char marks are achieved. (Please note the onion will take a few minutes longer on each side).

Step 6

Remove vegetables from grill toss with fresh basil.

Step 7

Preheat barbeque to medium high heat (375°F) (190°C). Oil grill to prevent sticking.

Step 8

Place the flour tortillas on an oiled tray(s). Lightly oil both sides of the tortillas.

Step 9

Layer the cheese evenly on 6 oiled tortilla shells. Keep a 1-inch boarder around the edges.

Step 10

Top with the vegetable mixture.

Step 11

Top with remaining oiled tortillas (like a sandwich).

Step 12

Place dressed tortillas directly on grill and cook for 2-3 minutes or until the cheese is gooey and the tortilla is nice and crispy on one side.

Step 13

Flip quesadillas and continue cooking for 2-3 minutes.

Step 14

Remove quesadillas from grill.

Step 15

Let the quesadillas cool slightly and cut into equal triangles like a pizza.

Step 16

Serve with sour cream or guacamole if desired.

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