Save The first time I made these quesadillas, I was trying to use up an overwhelming CSA box full of summer vegetables. My neighbor wandered over mid-grilling, drawn by the unmistakable aroma of charred zucchini and onions hitting the hot grates, and ended up staying for dinner. Now whenever I smell those smoky Mediterranean spices mingling with melting cheese, I think of impromptu backyard gatherings and warm evening breezes.
Last summer my daughter claimed she didnt like zucchini until she tried it grilled and tucked inside cheesy tortilla goodness. Now she requests these weekly and has started helping me assemble them, carefully arranging the vegetables like little edible mosaics before we fold everything together. Theres something so satisfying about watching her discover that vegetables can actually be exciting.
Ingredients
- 1 medium zucchini, sliced into ¼ inch rounds: Slice uniformly so everything grills evenly and gets those beautiful char marks
- 1 red bell pepper, sliced into strips: Red peppers become naturally sweet when grilled, balancing the tangy feta perfectly
- 1 red onion, sliced into rings: Red onion mellows beautifully on the grill and adds gorgeous color
- 1 cup fresh spinach: Quickly wilted with garlic, this adds earthy depth without overwhelming the other flavors
- 1 cup cherry tomatoes, halved: These burst slightly when the quesadilla cooks, creating little pockets of juicy brightness
- 1 clove garlic, minced: Sautéed briefly with the spinach to infuse it throughout the filling
- 1 cup crumbled feta cheese: The salty tang is essential for that authentic Mediterranean flavor profile
- 1 cup shredded mozzarella cheese: Provides the gooey melt in every bite that holds everything together
- 4 large whole wheat tortillas: The nutty flavor complements the vegetables better than white flour
- 2 tablespoons extra virgin olive oil: Use half for coating vegetables and half for the skillet
- 1 teaspoon dried oregano: The quintessential Mediterranean herb that ties everything together
- 1 teaspoon dried basil: Adds sweet, peppery notes that brighten the grilled vegetables
- Salt and freshly ground black pepper: Season generously since the vegetables need proper seasoning before grilling
Instructions
- Preheat your grill to medium heat and lightly oil the grates:
- This prevents sticking and helps achieve those gorgeous restaurant quality char marks on the vegetables
- Coat the vegetables in a large bowl with olive oil and seasonings:
- Toss zucchini, bell pepper, and onion with 1½ tablespoons olive oil, oregano, basil, salt and pepper until every piece is glistening
- Grill the vegetables until tender and lightly charred:
- Arrange in a single layer and cook for 5 to 7 minutes, turning occasionally, until you see those perfect grill marks
- Quickly wilt the spinach with garlic:
- Heat remaining olive oil in a skillet, sauté garlic for 30 seconds until fragrant, then add spinach and stir just until wilted
- Assemble the quesadillas:
- Layer grilled vegetables, spinach, cherry tomatoes, feta and mozzarella on half of each tortilla, then fold over to enclose
- Cook the quesadillas until golden and melted:
- Return to the grill or a large skillet, cooking 3 to 4 minutes per side while pressing gently
- Let them rest before slicing:
- This crucial step allows the cheese to set slightly so everything stays neatly tucked inside when you cut
Save These quesadillas have become our go to for nights when everyone wants something different but we all need to sit down together. The combination of textures and flavors somehow works for practically everyone, and I love watching the disappeared stack of wedges as the evening goes on.
Making Ahead for Busy Weeknights
Grill the vegetables up to two days in advance and store them in the refrigerator. When youre ready to eat, just assemble and cook the quesadillas. The vegetables actually develop even more flavor after sitting, so this is one of those rare make ahead dishes that might taste better than fresh.
Perfect Pairings
A crisp glass of rosé cuts through the rich cheese beautifully. For non drinkers, try sparkling water with a squeeze of lemon. On the side, a simple cucumber salad with dill and yogurt sauce keeps the Mediterranean theme going without being too heavy.
Customization Ideas
Sometimes I swap in goat cheese for the feta when I want something creamier and milder. During winter, roasted vegetables from the oven work perfectly when grilling isnt possible. You can also add protein like grilled chicken or chickpeas to make these more substantial.
- Try spreading a thin layer of hummus inside before adding the vegetables
- A drizzle of balsamic glaze right before serving adds sophisticated sweetness
- Chopped fresh herbs like parsley or mint brighten every bite
Save Hope these bring as many unexpected gatherings and happy moments to your table as they have to mine.
Recipe FAQs
- → What vegetables work best for grilling in these quesadillas?
Zucchini, red bell peppers, and red onions grill beautifully, developing sweet smoky flavors and tender-crisp textures. The cherry tomatoes add fresh bursts of sweetness while the spinach provides earthy contrast.
- → Can I make these quesadillas without a grill?
Absolutely. Use a grill pan or large skillet over medium heat. Cook the vegetables in batches until tender and lightly charred, then assemble and cook the quesadillas in the same skillet until golden and crispy.
- → What dipping sauces complement Mediterranean quesadillas?
Classic hummus, cool tzatziki, or garlic-infused yogurt sauce make perfect partners. For extra brightness, try a lemon-herb tahini drizzle or spicy harissa blended with Greek yogurt.
- → How do I prevent the tortillas from getting soggy?
Let grilled vegetables cool slightly before assembling to release excess moisture. Don't overload the tortillas with filling, and cook quesadillas in a single layer without crowding the pan or grill.
- → Can I prepare the vegetables ahead of time?
Yes, grill the vegetables up to two days in advance and store them in the refrigerator. Bring them to room temperature before assembling the quesadillas for even heating and melting.
- → What cheese substitutions work well?
Goat cheese adds creaminess, provolone brings mild smokiness, and sharp manchego offers nutty depth. For dairy-free versions, try plant-based feta or cashew-based alternatives that melt well.