Grilled Vegetable Quesadillas (with Goat Cheese & Pesto)

Hello summer squash! These were SO good and since we had leftover grilled veggies we got another meal out of it (BBQ'd chicken w/grilled veggie salad)! These will definitely become a summer staple around here and be on the menu in Tahoe this summer ;)

Ingredients:

• 1 small zucchini (halved lengthwise)
• 2 small summer squashes (halved lengthwise) - I chose yellow crookneck and a green speckled one
• 1 red bell pepper, stem and seeds removed - I left these out b/c one of our guests can't eat them but I will add them next time if cooking for others who can eat them
• 1 small red onion, sliced into ¼ inch rounds
• 1 large Portobello mushroom, cleaned and sliced into ½ inch pieces - we BBQ'd whole, then sliced
• extra virgin olive oil
• salt & pepper
• 4 whole grain tortillas
• 4 tablespoon pesto - I made my own w/walnuts instead of pine nuts but store bought w/o nuts would be good for larger crowds
• 2 cups part-skim mozzarella cheese, divided - I did not measure this but this is what the recipe states
• 4 oz goat cheese, divided - I did not measure this but this is what the recipe states

Preparing your quesadillas:

1. Start by preparing your vegetables. Drizzle the sliced vegetables with olive oil and season with salt and pepper
2. Place vegetables on the grill (or in a grill pan) cut side down and cook for approximately 3 minutes  or until just tender
3. Remove the vegetables from the grill and let cool for 5 minutes. Cut the grilled vegetables into roughly 1-inch pieces and set aside

Assembly:

1. Spread a tortilla with 1 tablespoon pesto
2. Sprinkle ¼ cup mozzarella cheese on ½ of the tortilla
3. Add ¼ of the grilled vegetables and crumble 1 oz of goat cheese over them
4. Sprinkle another ¼ cup mozzarella on top and 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. Slice, serve and enjoy!!

Recipe from Domesticate Me