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These Grilled Summer Vegetable Quesadillas are an easy, healthy, and delicious vegetarian lunch or dinner and a great way to use up Summer’s fresh produce! Loaded with grilled fresh peppers, onions, and mushrooms, then filled with a blend of melted mozzarella and pepperjack cheese, these Grilled Summer Vegetable Quesadillas are a surefire solution to your meatless Monday dinnertime fix!
I love having super satisfying meatless meal ideas in my backpocket for Meatless Mondays, like these Grilled Summer Vegetable Quesadillas or my favorite Vegetarian Swiss Chard & Pinto Bean Burritos that I posted about not too long ago.
This is another one of those “you-will-not-miss-the-meat” kind of meals that are so totally filling that even carnivores like the ones who reside at our house will be sated.
When I was a student in the business program back at BYU, there was a little cafe-type area set up in the Tanner Building that sold veggie quesadillas.
This was ages ago (embarrassingly) and my memory is fuzzy now about what exactly went into those quesadillas other than lots of peppers that weren’t chopped up so that when you took a bite much of the filling would slide out, but I definitely remember loving them and ordering them all the time.
The Tanner Building has been expanding and remodeled since I was in the Marriott School of Management there and there is a new eatery that serves a different menu now, but I still think about those delicious quesadillas that got me through many a long day of studying!
These are loaded, and I mean seriously loaded, with zucchini, yellow summer squash, red onion, red (or orange or yellow) bell pepper, anaheim pepper (if you feel up for even more peppers!), grilled portobello mushrooms, and asparagus. And I fixed the problem of having the insides slide out of the quesadillas by chopping the veggies into bite-size pieces.
Of course they are super customizable if you have other veggies you want to swap in or out!
Toss a handful of spring greens or arugula into the mix.
Add more or less cheese!
Do all pepperjack or all mozzarella!
Whole wheat tortillas or good old flour.
It’s totally up to you. We are talking quesadillas here and I’m not gonna’ judge. Just go with whatever if fresh, seasonal, and delicious looking at the store or farmer’s market.
More Summer Recipes We Love
- Grilled Corn Salad
- Watermelon Basil Feta Salad
- Best Beef Kabob Marinade
- Peach Panzanella Salad
- Hawaiian Teriyaki Chicken Skewers
- BLT Pasta Salad
- Hawaiian Macaroni Salad
- Summer Fruit Salad with Honey Lime Poppy Seed Dressing
- Cottage Cheese Jello Salad
- Deviled Egg Potato Salad
- 1 small zucchini, sliced lengthwise into 1/4-inch thick slices
- 1 small summer squash, sliced lengthwise into 1/4-inch pieces
- 1 red, orange or yellow bell pepper, quartered with seeds and stems removed
- 1 anaheim pepper, quartered with seeds and stem removed
- 1 small red onion, sliced into 1/4-inch thick rounds
- 1 large Portobello mushroom, cleaned and sliced into 1/2-inch pieces
- 1/2 bunch asparagus, ends trimmed
- 1/2 bunch cilantro, chopped
- 2 tablespoons olive oil
- Kosher salt & freshly ground pepper
- 4-6 tortillas
- 1 1/2 cups freshly grated mozzarella cheese, divided
- 1 1/2 cups freshly grated pepperjack cheese, divided
- Butter or oil for the pan
- Heat grill (or grill pan if you do not have an outdoor grill) to medium-high heat. Be sure the grates are clean.
- Wash and slice all vegetables. Arrange on a baking sheet in a single layer, then drizzle with olive oil and season with salt & pepper.
- Place all of the vegetables on the grill, laying them crosswise across the grates so they do not fall through. Grill for 3 to 5 minutes one each side, just until vegetables are tender. Since the vegetables cook at different rates, watch for them to char and get grill marks on the bottom before turning to cook the other side. Typically the asparagus cooks the quickest and the onions take the longest with the peppers and mushrooms somewhere in between.
- Remove vegetables from the grill to a platter as they finish cooking, then cut each of the vegetables into roughly bite-size pieces.
- Heat a griddle or pan to medium-high heat.
- Assemble each quesadilla by dividing the veggies and cheese evenly between the tortillas. I find it easiest to do this in the hot pan rather than assembling on a plate and transferring the whole thing, with fillings falling out. Lightly oil or butter the griddle or pan, then place a tortilla on it and layer some of the cheese, the veggies, sprinkle with a little cilantro, then a little more cheese to half of each tortilla. Fold it over to close and cook for 3 minutes on each side, until the tortilla is toasted and crispy and the cheese is completely melted.
- Slice and serve with sour cream and guacamole.
Amount Per Serving: Calories: 470Saturated Fat: 15gCholesterol: 70mgSodium: 748mgCarbohydrates: 23gFiber: 3gSugar: 6gProtein: 24g
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