Grilled Vegetable Quesadillas Recipe
· August 25, 2015
It’s amazing how the taste of vegetables can change depending on the way they are cooked. During the summer, grilling vegetables is always my first choice. They are super easy to make; just brush them with oil and garlic and grill. I grill up a heaping batch on the weekend, and use them during the week in salads, wraps, mixed with whole grains or quesadillas. I typically use vegetables that are in season; for this recipe I used zucchini, eggplant, onions, and bell peppers.
Grilled Vegetable Quesidillas
Ingredients
- 4 tablespoons olive oil divided
- 1 clove of garlic - crushed
- 1 medium zucchini sliced horizontally into slices about ¼ inch thick
- 1 sweet onion such as Vidalia peeled and sliced horizontally in half
- 1 medium eggplant sliced horizontally into slices about ¼ inch thick
- 1 red or yellow bell pepper that has been seeded and sliced in half
- 2 ezekiel sprouted whole grain tortillas or your tortilla of choice
- 1 ½ tablespoons of fresh shredded mozzarella cheese
Instructions
Add crushed garlic to 3 tablespoons olive oil
Brush vegetables with garlic/oil mixture
Grill vegetables over medium heat brushing with left over oil
Remove vegetables as they become soft
If desired add a splash of balsamic vinegar after grilling
To make the quesadillas:
Heat a 9 inch pan over medium heat
Add 1 tablespoon olive oil and add one tortilla to pan and place vegetables over one half of the tortilla
Top with ½ of the cheese
Flip empty side of tortilla over the vegetables and cheese
Cook for 5 minutes until bottom begins to brown and flip over
Cook 5 minutes more and remove
Repeat with the second tortilla
Store left over veggies in the fridge for up to three days.
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http://simpleandsavory.com/grilled-vegetable-quesadillas/
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