Ingredients
3 large zucchinis, cut into ¼ inch slices
3 yellow squash, cut into ¼ inch slices
5 large Portobello mushrooms, sliced
1½ large red onion, peeled and sliced
Salt and black pepper, to taste
5 whole red bell peppers
6 large whole-grain tortillas
½ c. prepared pesto
3 c. mozzarella cheese, shredded
Directions
This recipe can be done outside on a grill or with a grill pan indoors.
- Pre-heat grill to 300-350°
- Season the zucchini, squash, mushrooms, and red onion with salt and pepper, to taste.
- Grill the vegetables, including the red peppers, over direct heat on both sides until grill marks form and peppers are charred. Remove from grill and place red peppers in a plastic bag and seal. Set aside.
- Let the peppers cool, then careful remove the skin and seeds while rinsing under cool water.
- Take a large tortilla and spread 2 T. pesto on it. Arrange grilled vegetables on half of the tortillas and top with ½ cup of mozzarella cheese. Fold over the other half of the tortilla to form half a circle and press down.
- Spray the bottom of a skillet with cooking spray and heat over medium-high heat. Place the quesadilla in the pan and grill both sides until golden brown, about 3 minutes per side.
- Repeat with remaining tortillas and grilled vegetables. Cut each quesadilla in 4 sections and serve with Super Easy Guacamole.
Makes 6 servings.
