Roasted Vegetable Quesadillas Recipe

This Roasted Vegetable Quesadillas recipe combines grilled bell peppers, zucchini, red onions, jalapeños, mozzarella, and Mexican tomato sauce inside crisp wheat tortillas. Featured on License to Grill with Rob Rainford, these easy quesadillas bring smoky vegetables and melted cheese together for a satisfying vegetarian main or shareable barbecue dish.

The Inspiration

Featured on License to Grill with host Rob Rainford, this Roasted Vegetable Quesadillas recipe reflects the show’s creative approach to turning simple vegetables into bold, satisfying barbecue dishes.

On License to Grill, Rob Rainford often uses direct grilling to add char and deeper flavour before combining ingredients into a finished dish. Here, colourful bell peppers, red onions, and zucchini are grilled until tender and marked with smoky grill lines before being mixed with mozzarella, jalapeños, and Mexican tomato sauce.

The mixture balances sweetness, heat, and richness. Yellow, orange, and red bell peppers become sweeter as they cook, while red onions soften and develop a mellow savoury flavour. Zucchini adds tenderness and keeps the filling fresh without making it too heavy.

Ingredients

• 1 yellow bell pepper, quartered and seeded
• 1 orange bell pepper, quartered and seeded
• 2 red bell peppers, quartered and seeded
• 2 red onions cut into wedges with root intact
• 2 Zucchini sliced into 1 inch thick rounds
• 2 tablespoons of olive oil – (30ml)
• 14oz of block mozzarella cheese – (400grams)
• 2 jalapeno, seeded and sliced into rounds
• 1 tablespoon of Mexican tomato sauce – (15ml)
• 8 wheat tortillas
• Salt and pepper – to taste

Method

• Preheat barbecue to a medium heat.
• Toss yellow, orange and red bell peppers with onions and eggplant into a large bowl and drizzle with oil, coating the vegetable well.
• Place peppers, skin side down on to preheated grill and cook until seared and browned underneath. Then grill onions and eggplants until the have soften slightly and are branded with brown grill marks. Toss all cooked veggies into a bowl.
• Cut mozzarella cheese into 20 slices and add to roasted vegetable. Add jalapenos and mix in Mexican tomato sauce, season with salt and pepper to taste.
• Grill tortillas on one side only. Lay grilled tortilla on the griddle, cooked side up and pile the vegetable mixture into the centre of the tortilla. When the tortilla browns underneath, put another tortilla on top, cooked side down. Carefully turn the quesadilla over using a wide pizza server with tubular handles and continue to cook until cheese begins to melt.
• Remove from griddle with pizza server and serve immediately.
• Serve and enjoy!

Serving Suggestions

These Roasted Vegetable Quesadillas are ideal for a casual lunch, backyard dinner, or vegetarian barbecue spread. Serve them hot with salsa, sour cream, guacamole, or an extra spoonful of Mexican tomato sauce for dipping.

For a more substantial meal, pair the quesadillas with grilled corn, a fresh tomato salad, black beans, or a crisp green salad. The smoky vegetables and melted mozzarella are rich enough to satisfy, while fresh sides help keep the meal balanced.

For entertaining, cut each quesadilla into smaller wedges and arrange them on a large platter. Serve bowls of salsa and other dips nearby so guests can help themselves.

Final Thoughts

This Roasted Vegetable Quesadillas recipe combines smoky vegetables, creamy mozzarella, spicy jalapeños, and crisp tortillas in an easy barbecue meal. Grilling the peppers, zucchini, and onions before assembling the quesadillas gives the filling deeper flavour and attractive char. Mozzarella melts through the vegetables, while jalapeños provide heat and tomato sauce adds savoury acidity.

Whether served as a vegetarian dinner, party snack, or shareable barbecue plate, these Brilliant Roasted Vegetable Quesadillas deliver smoky, cheesy, colourful flavour in every bite.

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