Ingredients

The following ingredients have 4 Servings
  • 2 portobello mushroom caps (stems removed)
  • 1 small red bell pepper (cheeks removed)
  • 1 small orange bell pepper (cheeks removed)
  • 1 small yellow squash (trimmed and sliced into 4 planks)
  • 1 small zucchini (trimmed and sliced into 4 planks)
  • 1 small red onion (peeled and sliced into rings)
  • 1 tablespoon avocado oil (or extra light olive oil)
  • kosher salt
  • black pepper
  • 8 8-inch flour tortillas
  • 8 ounces farmers cheese (grated or Monterey jack)
  • 1/2 cup crumbled feta cheese
  • fresh spinach pesto (or use your favorite)

Instruction

  • Preheat your outdoor grill to medium/medium-high heat.
  • Brush both sides of all the vegetables with oil and place on your preheated grill. Close and grill for about 3 to 5 minutes. Use tongs to carefully flip the vegetables and continue to grill for another 2 minutes. The vegetables should have grill marks but still be a bit firm. Transfer the grilled vegetables to a cutting board. Once they have cooled a bit, slice the mushrooms, peppers, squash and zucchini.
  • Preheat a griddle or a large (12-inch) skillet. Brush lightly with oil.
  • Build the first quesadilla but sprinkling a little of both cheeses on a tortilla. Add a fourth of the mushrooms, peppers, squash, zucchini and onions. Drop a few spoonfuls of pesto evenly onto the vegetables and then sprinkle with more cheese. Place a second tortilla on top.
  • Once the bottom is deeply golden and the cheese has melted, carefully flip the quesadilla and cook for a few more minutes or until the second side is deeply golden. Transfer to a wooden board and allow to cool a few minutes before cutting into wedges.
  • Serve immediately and enjoy!