Grilled Mediterranean Veggie Quesadillas

The first time I made these, it was actually by accident. I had planned to make traditional quesadillas but discovered my fridge was mysteriously empty of cheddar. What I did have was a container of feta from the night before and some vegetables from a canceled grilling session. That happy mistake has since become one of my most requested recipes, especially during summer when the grill is already hot and nobody wants to turn on the oven.

Last summer my neighbor Sarah came over while I had these sizzling on the grill. She ended up staying for dinner and brought her own tomatoes from her garden the next time. Thats the kind of recipe this is—the one that makes people linger around the grill, wine in hand, asking when they can eat.

Ingredients

• 1 medium zucchini, sliced into ¼-inch rounds: Thinner slices grill faster and develop better char without becoming mushy
• 1 red bell pepper, sliced into strips: The sweetness balances beautifully against the salty cheeses
• 1 red onion, sliced into rings: Red onions mellow beautifully on the grill and add gorgeous color
• 1 cup fresh spinach: Wilted briefly in a skillet, it adds earthy depth without overwhelming the other flavors
• 1 cup cherry tomatoes, halved: These go in raw so they burst slightly when the quesadilla hits the heat
• 1 clove garlic, minced: Sautéed briefly with the spinach to infuse the oil without burning
• 1 cup crumbled feta cheese: The salty tang is what makes these distinctly Mediterranean
• 1 cup shredded mozzarella cheese: Provides the melt factor that feta alone cant deliver
• 4 large whole wheat tortillas: Whole wheat holds up better to the generous filling and adds nutty flavor
• 2 tablespoons extra virgin olive oil: Use good quality oil here since the flavor comes through clearly
• 1 teaspoon dried oregano: Dried herbs work better than fresh for the grill as they wont burn
• 1 teaspoon dried basil: Complements the oregano and echoes classic Mediterranean flavors
• Salt and freshly ground black pepper: Season generously before grilling as the flavors concentrate

Instructions

Preheat and prepare the grill:

Get your grill to medium heat and lightly oil the grates so nothing sticks

Season the vegetables:

Toss zucchini, bell pepper, and onion with olive oil, oregano, basil, salt, and pepper until every piece is coated

Grill the vegetables:

Arrange in a single layer and grill for 5–7 minutes, turning occasionally, until tender and those beautiful char marks appear

Prepare the spinach:

Heat remaining olive oil in a skillet, sauté garlic for 30 seconds until fragrant, then add spinach and stir just until wilted

Assemble the quesadillas:

Layer grilled vegetables, spinach, cherry tomatoes, feta, and mozzarella on half of each tortilla, then fold over

Grill the quesadillas:

Cook for 3–4 minutes per side, pressing gently, until golden brown and the cheese has melted completely

Rest and serve:

Let them rest for 5 minutes so the filling sets, then slice into wedges and serve warm

Save to Pinterest

These have become my go to for summer dinner parties because I can grill the vegetables ahead and quickly assemble everything when guests arrive. Something about eating outside with the smell of grill smoke still lingering makes them taste even better.

Make Ahead Magic

Grill the vegetables up to a day in advance and store them in the refrigerator. Bring them to room temperature before assembling the quesadillas for the best results.

Perfect Pairings

A crisp white wine like sauvignon blanc cuts through the richness of the cheese. For non drinkers, sparkling water with a squeeze of lemon works beautifully.

Serving Suggestions

These quesadillas are substantial enough to stand alone but they shine with the right accompaniments. The contrast of cool and warm elements makes each bite more interesting.

• Keep tzatziki sauce chilled for dipping on the side
• A simple arugula salad with lemon vinaigrette brightens the plate
• Extra fresh herbs scattered on top right before serving add pop

Save to Pinterest

These quesadillas have a way of turning an ordinary Tuesday into something worth lingering over. I hope they find their way into your regular rotation too.

Recipe FAQs

→ Can I make these quesadillas without a grill?

Yes, you can grill the vegetables in a skillet over medium-high heat until charred and tender. Cook the assembled quesadillas in a large skillet or panini press instead of on the grill.

→ What other vegetables work well in this filling?

Eggplant, mushrooms, or yellow squash all grill beautifully. You can also add artichoke hearts or roasted red peppers from a jar for extra Mediterranean flair.

→ Can I prepare the vegetables ahead of time?

Absolutely. Grill and season the vegetables up to 2 days in advance and store in the refrigerator. Bring to room temperature before assembling the quesadillas for even heating.

→ How do I keep quesadillas warm for a party?

Place cooked quesadillas on a baking sheet in a 200°F oven. They'll stay warm and crispy for up to 30 minutes without drying out. Cover loosely with foil if needed.

→ What dipping sauces pair best with these quesadillas?

Tzatziki, hummus, or a garlic yogurt sauce complement the Mediterranean flavors perfectly. A spicy harissa or roasted red pepper aioli also adds wonderful depth.

→ Can I freeze these quesadillas?

Yes, assemble and cook the quesadillas completely, then cool and freeze individually wrapped in foil or plastic. Reheat in a 350°F oven for 10-12 minutes until heated through and crispy.