Description
These Grilled Mediterranean Veggie Quesadillas are a quick and flavorful meal, packed with gooey melted cheese and a medley of sautéed Mediterranean vegetables. Perfect for a light lunch or dinner, they combine creamy mozzarella, tangy feta, and savory olives and sun-dried tomatoes for a deliciously satisfying quesadilla.
Ingredients
Scale
Quesadilla Base
- 4 large flour tortillas
- 1 cup shredded mozzarella or provolone cheese
- ½ cup crumbled feta cheese
Vegetable Filling
- 1 small zucchini, thinly sliced
- 1 small red bell pepper, thinly sliced
- ½ small red onion, thinly sliced
- 1 tbsp olive oil
- 2 tbsp sun-dried tomatoes, chopped
- 2 tbsp Kalamata olives, sliced
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Optional: fresh spinach or arugula for extra greens
Instructions
- Preheat the skillet. Heat a large skillet or grill pan over medium heat to prepare for sautéing the vegetables and grilling the quesadillas.
- Sauté the vegetables. Toss the thinly sliced zucchini, red bell pepper, and red onion with olive oil, salt, pepper, and dried oregano. Cook in the preheated skillet for 3 to 4 minutes until the vegetables are slightly softened but still retain some crunch.
- Start assembling the quesadilla. Place one flour tortilla onto the skillet and evenly sprinkle half of the shredded mozzarella cheese over it to create the base layer.
- Add the vegetable and cheese layers. Layer the sautéed vegetables, chopped sun-dried tomatoes, sliced Kalamata olives, crumbled feta cheese, and the optional fresh spinach or arugula evenly on top of the mozzarella cheese.
- Top with remaining cheese and tortilla. Sprinkle the remaining mozzarella over the vegetable mixture to help bind everything together, then place the second tortilla on top to complete the quesadilla.
- Grill the quesadilla. Cook for 2 to 3 minutes on each side, gently pressing with a spatula to ensure even browning and to help the cheese melt thoroughly. The tortilla should be golden brown and crispy when done.
- Serve. Remove the quesadilla from the skillet and slice into wedges. Serve warm for the best melty, cheesy experience.
Notes
- For extra flavor, add a sprinkle of smoked paprika or chili flakes to the vegetable mixture.
- You can substitute mozzarella with provolone or Monterey Jack for a different cheese profile.
- Use whole wheat or gluten-free tortillas to make this recipe gluten-free.
- Add a dollop of Greek yogurt or tzatziki sauce on the side for a refreshing dip.
- Vegetables can be varied according to season and preference, such as mushrooms or eggplant slices.
