Crispy tortillas stuffed with grilled zucchini, peppers, onions, and Mediterranean cheeses.
# What Goes In:
→ Vegetables
01 - 1 medium zucchini, sliced into ¼-inch rounds
02 - 1 red bell pepper, sliced into strips
03 - 1 red onion, sliced into rings
04 - 1 cup fresh spinach
05 - 1 cup cherry tomatoes, halved
06 - 1 clove garlic, minced
→ Dairy
07 - 1 cup crumbled feta cheese
08 - 1 cup shredded mozzarella cheese
→ Tortillas
09 - 4 large (10-inch) whole wheat tortillas
→ Oils & Seasonings
10 - 2 tablespoons extra virgin olive oil, plus more for grilling
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Preheat the grill to medium heat. Lightly oil the grates to prevent sticking.
02 - In a large bowl, toss zucchini, red bell pepper, and red onion with 1½ tablespoons olive oil, oregano, basil, salt, and pepper until well coated.
03 - Arrange the vegetables in a single layer on the grill. Grill for 5–7 minutes, turning occasionally, until tender and lightly charred. Remove and let cool slightly.
04 - Heat ½ tablespoon olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add spinach and cook, stirring, just until wilted. Remove from heat.
05 - Lay out tortillas on a work surface. On half of each tortilla, layer grilled vegetables, wilted spinach, cherry tomatoes, feta, and mozzarella. Fold the tortillas over to enclose the filling.
06 - Return assembled quesadillas to the grill or a large skillet. Cook for 3–4 minutes per side, pressing gently, until golden brown and cheese is melted.
07 - Transfer to a board and let rest 5 minutes. Slice into wedges and serve warm.
