Crispy tortillas loaded with grilled zucchini, bell peppers, onions, spinach, feta and melted mozzarella for Mediterranean-inspired satisfaction.
# What You'll Need:
→ Vegetables
01 - 1 medium zucchini, sliced into 1/4-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 whole wheat tortillas, 10-inch diameter
→ Oils & Seasonings
10 - 2 tablespoons extra virgin olive oil, plus additional for grilling
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - Salt and freshly ground black pepper to taste
# Steps to Follow:
01 - Preheat grill to medium heat and lightly oil the grates to prevent sticking.
02 - In a large bowl, toss zucchini, red bell pepper, and red onion with 1 1/2 tablespoons olive oil, oregano, basil, salt, and pepper until thoroughly coated.
03 - Arrange vegetables in a single layer on the grill. Cook for 5 to 7 minutes, turning occasionally, until tender and lightly charred. Remove to a plate and allow to cool slightly.
04 - Heat 1/2 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add spinach and cook, stirring, until just wilted. Remove from heat.
05 - Lay tortillas on a work surface. On half of each tortilla, layer grilled vegetables, wilted spinach, cherry tomatoes, feta cheese, and mozzarella cheese. Fold tortillas over to enclose filling.
06 - Return assembled quesadillas to the grill or place in a large skillet. Cook for 3 to 4 minutes per side, pressing gently with tongs, until golden brown and cheese is fully melted.
07 - Transfer quesadillas to a cutting board and let rest 5 minutes. Slice into wedges and serve warm.
