Grilled Vegetable Quesadillas with Goat Cheese and Pesto

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An easy vegetarian dish requiring minimal preparation. The lovely thing about this meal is that the vegetables can be easily substituted. I used champignon mushrooms instead of Portobello, and aubergine instead of the summer squash. 



Ingredients:
Makes 4 servings
  • 1 small zucchini, diagonally sliced into 1/2 cm pieces 
  • 1 small summer squash, diagonally sliced into 1/2 cm pieces 
  • 1 red bell pepper, stem and seeds removed 
  • 1 small red onion, sliced into 1/2 cm rounds 
  • 1 large Portobello mushroom, cleaned and sliced into 1/2 cm pieces 
  • 2 tablespoons extra virgin olive oil 
  • salt and pepper 
  • 4 tortillas 
  • 4 tablespoon pesto, divided 
  • 125g goat cheese, divided

Directions:
Start by preparing your vegetables. Drizzle the sliced vegetables with 2 tbsp olive oil and season with salt and white pepper. Place vegetables on the grill (or in a grill pan) and cook for approximately 3 minutes on each side or until just tender. Remove the vegetables from the grill and let cool for 5 minutes. Cut the grilled vegetables into squares and set aside. 

To assemble each quesadilla: Spread a tortilla with 1 tablespoon pesto. Divide 1/4 of the grilled vegetables and crumble 1/4 of the goat cheese over them. Fold the tortilla over to close. Place the quesadilla on a lightly oiled grill (or grill pan) and cook for 3 minutes on each side until the cheese in fully melted. 








Adapted from Original Recipe

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