I made these quesadillas a couple weeks ago, and they are a perfect summer meal! You could even grill the vegetables ahead of time. These flavors are a great combination – grilled vegetables with a bit of a charred taste paired with sweet and tangy balsamic glaze and rich feta is delicious.
The method and recipe are so simple, and you can substitute in different veggies, add some meat, or even add some fruit, like pineapple!
I also wanted to add some of my tips for cooking mushrooms – see those at the bottom of this post.
Grilled Vegetable Quesadilla
- 1 small red onion, cut into large slices
- 1 red bell pepper, cut into large slices
- 2-3 zucchini or summer squash (depending on size), ends cut off, then cut in half, then cut into slices
- 2 Tbsp olive oil
- salt and pepper, to taste
- 1 Tbsp dried herbs, or your favorite all-purpose/herb seasoning (Italian seasoning is an example)
- pinch crushed red pepper, optional
- 1 pack mushrooms, cut into thick slices
- 2 tsp olive oil
- 1/2 Tbsp butter
- balsamic glaze*
- 6 oz feta cheese
- flour or corn tortillas
- nonstick cooking spray
Toss the cut onion, pepper, and zucchini in 2 Tbsp olive oil, a little salt and pepper, and the dried herbs and crushed red pepper. Let sit for 30 minutes. Grill the vegetables until they are slightly softened.
While the vegetables are grilling, heat a large nonstick sauté pan. Add the olive oil and butter for the mushrooms. Once that is hot, add the mushrooms and toss. Do not stir the mushrooms too often. Let them cook until browned, then season with a little salt and pepper.**
Remove the mushrooms from the pan. To assemble the quesadillas, layer the vegetables out onto one half of the tortilla, then top with feta. On the other half, drizzle with balsamic glaze. Close, and cook in the sauté pan. Use nonstick spray if desired to help brown the vegetable quesadilla. Cook on both sides, and enjoy!
*If you eat gluten free, check the ingredients. Some brands of balsamic glaze do have gluten. You can also make your own! Add 1/4 cup of balsamic vinegar plus 1 tsp sugar to a small sauce pan. Heat on medium-low until it starts to simmer. Let it simmer on low until it reduces some. It will continue to thicken to more of a syrup consistency as it cools.
**Here are my tips for cooking mushrooms!
Mushroom Cooking Tips
- Heat the pan before adding the mushrooms. Then heat the oil/butter. Then add the mushrooms.
- I like to use a mix of olive oil and butter – the butter helps brown them.
- Do not season until they are finished cooking.
- While they are cooking – do not over-stir. Let them cook and brown fully.
- When mushrooms are almost finished, they will release moisture. Let that happen, then let the water cook out. After the water is gone, they will finish browning.
- My favorite seasonings, to add at the end of cooking, are either salt and pepper; balsamic vinegar; or soy sauce.
Enjoy these grilled vegetable quesadillas!