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.
Last time I checked the weather we were supposed to have record high temperatures for today, and I chose today of all days to grill some vegetables. Very smart of me, don’t you think? Don’t answer that! I just remind myself that at least it’s not humid and all is good again. But the sun was burning so hot that the poor dog couldn’t walk on the deck, it was that hot. Do they have flip flops for dogs? I wonder!
But weather shmeather. I was determined to make these quesadillas. 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. OMG do I ever love this cheese. I buy it at Costco, it comes in a package, I think it’s like a pound of cheese or something like that, and it’s in the shape of a log. But it’s really fresh and you almost don’t have to cut into it, you can break it with your fingers and just indulge. Trust me, it’s the best cheese ever. Well at least until I fall in love with some other cheese. I’m a woman, I’m allowed to change my mind!
And then! And then there’s the pesto. How could you not love pesto and mozzarella cheese together. And of course all the grilled vegetables, which I slaved so hard over in the heat.
- 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
- 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.
You can find complete recipes of this Grilled Vegetable Quesadillas in jocooks.com