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Grilled Mediterranean Veggie Quesadillas

Grilled Mediterranean Veggie Quesadillas for a Fresh Flavor Boost

Grilled Mediterranean Veggie Quesadillas feature vibrant vegetables and feta cheese for a satisfying, quick meal any time.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 quesadillas
Course: Lunch
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Quesadillas
  • 4 pieces Whole Wheat Tortillas Use gluten-free tortillas for a gluten-free option.
  • 1 medium Zucchini You can swap it for yellow squash if desired.
  • 1 medium Red Bell Pepper Green bell pepper works for a less sweet flavor.
  • 1 medium Red Onion Yellow onion is a great alternative.
  • 2 cups Fresh Spinach Consider arugula or kale for a different taste.
  • 1 cup Cherry Tomatoes Grape tomatoes can be used for a sweeter touch.
  • 1 cup Feta Cheese Substitute with goat cheese or omit for a vegan option.
  • 1 cup Shredded Mozzarella Cheese Use Monterey Jack as a milder alternative.
  • 2 tablespoons Olive Oil Avocado oil can be a good substitute.
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil Fresh herbs can enhance aroma.
  • to taste Salt Always adjust according to personal preference.
  • to taste Pepper Always adjust according to personal preference.
  • 2 cloves Garlic Garlic powder is an easy alternative.

Equipment

  • Grill
  • Skillet
  • Mixing bowl

Method
 

  1. Preheat your grill to medium heat, around 350°F (175°C). Clean and lightly oil the grates.
  2. In a mixing bowl, combine chopped zucchini, red bell pepper, and red onion. Drizzle with olive oil, season with salt, pepper, oregano, and basil. Toss until veggies are coated.
  3. Place seasoned vegetables on the grill. Grill for about 5–7 minutes, turning occasionally until tender. Remove and let cool slightly.
  4. In a skillet on medium heat, add olive oil and minced garlic. Sauté for about 1 minute, then add spinach. Cook until wilted, about 2-3 minutes.
  5. Lay tortillas flat and layer the grilled vegetables, sautéed spinach, halved cherry tomatoes, crumbled feta, and shredded mozzarella on one half. Fold over.
  6. Return quesadillas to the grill, cooking for 3-4 minutes on each side until crispy and cheese is melted.
  7. Remove from the grill, allow to cool, slice into wedges, and serve warm with dipping sauces.

Nutrition

Serving: 1quesadillaCalories: 320kcalCarbohydrates: 34gProtein: 12gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 580mgPotassium: 480mgFiber: 4gSugar: 4gVitamin A: 1000IUVitamin C: 40mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.

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