Grilled Veggie Quesadilla

Craving cheese, but don’t want to wreck your diet? Bursting with a rainbow of vegetables and oozing with melted cheese, this roasted veggie quesadilla is just the ticket.

Grilled Veggie Quesadilla

Rating:

By: Team Beachbody

Servings
4 servings

Prep Time
15 min.

Cook Time
15 min.

Ingredients:

½ medium red bell pepper, stem and seeds removed and discarded, cut into four pieces
1 medium Portobello mushroom, cut into ½-inch slices
½ medium onion, cut into ½-inch slices
1 medium zucchini, sliced diagonally into ¼-inch slices
1 medium summer squash, sliced diagonally into ¼-inch slices
2 tsp. olive oil, divided use
4 (8-inch) whole wheat tortillas
4 tsp. prepared pesto sauce
4 Tbsp. mozzarella cheese (2 oz.)
4 Tbsp. soft goat cheese (2 oz.)

Instructions

Here are your instructions:

Preheat grill or broiler to high.
Brush bell pepper, mushroom, onion, zucchini, and summer squash with 1 tsp. oil.
Grill or broil vegetables for 3 to 5 minutes on each side, or until tender. Set aside.
Heat ½ tsp. oil in large nonstick skillet over medium heat.
Place two tortillas in skillet; cook, turning once, for 1 to 2 minutes.
Top each tortilla with 1 tsp. pesto sauce, 1 Tbsp. mozzarella cheese, 1 Tbsp. goat cheese, and ¼ of grilled vegetables. Fold tortilla in half; cook, for 4 to 5 minutes, turning once, until cheese is melted and tortilla is golden brown. Repeat with remaining tortillas and ingredients; cook in remaining ½ tsp. oil.