Go Back Email Link
+ servings

Grilled Vegetable Quesadillas with Goat Cheese and Pesto

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 15 minutes
Yields: 2 quesadillas (4 servings)


  • 1 small zucchini diagonally sliced into ¼ inch pieces
  • 1 small summer squash diagonally sliced into ¼ inch pieces
  • 1 red bell pepper stem and seeds removed
  • 1 small red onion sliced into ¼ inch rounds
  • 1 large Portobello mushroom cleaned and sliced into ½ inch pieces
  • 2 tablespoons extra virgin olive oil
  • salt
  • white pepper
  • 4 whole grain tortillas I used La Tortilla Factory Smart & Delicious Soft Wraps
  • 4 tablespoon pesto divided
  • 2 cups part-skim mozzarella cheese divided
  • 4 oz goat cheese divided


  • Start by preparing your vegetables. Drizzle the sliced vegetables with 2 tbsp olive oil and season with salt and white pepper.
  • Place vegetables on the grill (or in a grill pan) and cook for approximately 3 minutes on each side or until just tender.
  • Remove the vegetables from the grill and let cool for 5 minutes. Cut the grilled vegetables into roughly 1-inch pieces and set aside.
  • To assemble each quesadilla: Spread a tortilla with 1 tablespoon pesto. Sprinkle ¼ cup mozzarella cheese on ½ of the tortilla. Add ¼ of the grilled vegetables and crumble 1 oz of goat cheese over them. Sprinkle another ¼ cup mozzarella on top and fold the tortilla over to close.
  • Place the quesadilla on a lightly oiled grill (or grill pan) and cook for 3 minutes on each side until the cheese in fully melted. Slice and serve the classiest quesadillas ever.