Ingredients:
- 2 medium zucchinis, sliced into thin rounds
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 4 large flour tortillas
- 1 1/2 cups shredded mozzarella or Monterey Jack cheese
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup chopped fresh basil or parsley
Optional for serving:
- Greek yogurt or sour cream
- Hummus
- Fresh lemon wedges
Instructions:
-
Prepare the vegetables:
In a large bowl, combine the zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and black pepper. Toss well to coat. -
Grill the vegetables:
Heat a grill pan or outdoor grill over medium-high heat. Grill the vegetables for about 6–8 minutes, turning occasionally, until tender and lightly charred. -
Assemble the quesadillas:
Place a tortilla on a flat surface. Sprinkle a layer of shredded cheese over half of the tortilla. Add a generous amount of the grilled vegetables, a little feta cheese, and some chopped basil. Top with a little more shredded cheese and fold the tortilla in half. -
Cook the quesadillas:
Heat a skillet over medium heat. Place the folded quesadilla in the pan and cook for 2–3 minutes per side, until the tortilla is golden brown and the cheese is melted. -
Serve:
Remove from the pan, let cool slightly, then slice into wedges. Serve warm with Greek yogurt, hummus, or a squeeze of fresh lemon juice.
Tip:
You can also add olives, spinach, or grilled mushrooms for extra Mediterranean flavor. 🌯🥒🫑
