1small zucchinidiagonally sliced into ¼ inch pieces
1small summer squashdiagonally sliced into ¼ inch pieces
1red bell pepperstem and seeds removed
1small red onionsliced into ¼ inch rounds
1large Portobello mushroomcleaned and sliced into ½ inch pieces
2tablespoonsextra virgin olive oil
4whole grain tortillasI used La Tortilla Factory Smart & Delicious Soft Wraps
2cupspart-skim mozzarella cheesedivided
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.