Grilled Vegetable Quesadillas

Charring vegetables on the grill imparts great flavor and brings out their natural sweetness. Add these to a quesadilla that’s also cooked on the grill imparts even more of the taste of live fire to these cheesy, crispy pockets of deliciousness.

GRILLED VEGETABLE QUESADILLAS

Ingredients:

• ½ yellow bell pepper, seeded and chopped
• ½ orange bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 1 red onion, chopped
• 1 zucchini, chopped
• 1 tablespoon olive oil (15ml)
• 7 oz block of mozzarella cheese (200g)
• 1 jalapeño, seeded and sliced into rounds
• ½ tablespoon store bought salsa (7ml)
• 4 wheat tortillas
• Salt and pepper to taste

Method:

Preheat grill to medium heat. If you do not have a built-in griddle, add a griddle pan to the grill.

Toss yellow, orange and red bell peppers with onions and zucchini into a large bowl and drizzle with oil, coating the vegetables well.

Place the peppers, onion, and zucchini on the griddle and sear until they are browned on the bottom. Toss all cooked veggies into a bowl.

Grate mozzarella cheese and add to roasted vegetables. Add jalapeño and mix in salsa. Season with salt and pepper to taste.

Grill tortillas on one side only. Lay grilled tortilla on the griddle, cooked side up and pile some of the vegetable mixture onto one side of the tortilla. Fold the other half of the tortilla over the fillings. When the bottom has browned, carefully turn the quesadilla over and continue to cook until cheese begins to melt.

Remove from griddle and serve immediately. Repeat with remaining tortillas and filling.