Grilled Veggie Quesadilla

Craving cheese, but don’t want to wreck your diet? Bursting with a rainbow of vegetables and oozing with melted cheese, this veggie quesadilla is just the ticket.

This vegetarian quesadilla is delicious and a sure-fire way to get all of your veggies in for the day!

Total Time: 30 min.

Prep Time: 15 min.

Cooking Time: 15 min.

Yield: 4 servings

21 Day Fix portions (per quesadilla):

1 Green

1½ Yellow

½ Blue

1½ tsp.

Ingredients:

½ medium red bell pepper, stem and seeds removed and discarded, cut into four pieces

1 medium Portobello mushroom, cut into ½-inch slices

½ medium onion, cut into ½-inch slices

1 medium zucchini, sliced diagonally into ¼-inch slices

1 medium summer squash, sliced diagonally into ¼-inch slices

2 tsp. olive oil, divided use

4 (8-inch) whole wheat tortillas

4 tsp. prepared pesto sauce

4 Tbsp. mozzarella cheese (2 oz.)

4 Tbsp. soft goat cheese (2 oz.)

Preparation:

1. Preheat grill or broiler to high.

2. Brush bell pepper, mushroom, onion, zucchini, and summer squash with 1 tsp. oil.

3. Grill or broil vegetables for 3 to 5 minutes on each side, or until tender. Set aside.

4. Heat ½ tsp. oil in large nonstick skillet over medium heat.

5. Place two tortillas in skillet; cook, turning once, for 1 to 2 minutes.

6. Top each tortilla with 1 tsp. pesto sauce, 1 Tbsp. mozzarella cheese, 1 Tbsp. goat cheese, and ¼ of grilled vegetables. Fold tortilla in half; cook, for 4 to 5 minutes, turning once, until cheese is melted and tortilla is golden brown. Repeat with remaining tortillas and ingredients; cook in remaining ½ tsp. oil.


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