A quesadilla — just like grilled cheese — requires few ingredients and basic cooking technique.

Chances are, you probably already know how to make it without measuring out any ingredients.

Grilled Vegetable Quesadillas With Kale Pesto

They’re super delicious and pretty darn healthy. With all those veggies and the kale pesto.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Mexican
Servings 4 servings
Calories 524 kcal


  • 1 zucchini sliced into ¼-inch thick slices
  • 1 small eggplant diagonally sliced into ¼-inch slices
  • 1 red bell pepper stemmed, seeded and quartered
  • 1 small red onion sliced into ¼-inch rounds
  • 2 tbsp extra virgin olive oil
  • 1 tsp fine grain salt
  • ground black pepper to taste
  • 2 cups Optional garnishes (my ideas): extra chopped cilantro, small wedges of lime, diced avocado, crumbled tortilla chips, grated cheese, sour cream…
  • 4 large tortillas or 8 small ones
  • 4 tbsp kale pesto
  • 2 tsp butter divided
  • freshly chopped parsley or cilantro


  • Place vegetables on a large platter, drizzle with two tablespoons of olive and season with salt and pepper.
  • Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates). Grill vegetables, turning frequently, until tender and slightly charred, about 4 minutes for the onion and 7 minutes for the eggplant, zucchini, and red bell pepper.
  • Transfer vegetables to a cutting board and let cool for about 5 minutes. Cut into into roughly 1½-inch pieces and set aside.
  • In a large skillet sizzle ½ teaspoon of butter over medium-low heat.
  • Lay a tortilla, then build the quesadillas by spreading 1 tablespoon of pesto, then by laying some grated cheese on the tortilla, and then arranging some of the grilled veggies. Sprinkle a little more grated cheese and top with a second tortilla.
  • When the tortilla is golden, carefully flip the quesadilla to the other side, adding another ½ teaspoon butter to the skillet at the same time. Continue cooking until the second side is golden.
  • Repeat with the remaining tortillas and fillings.
  • Cut each quesadilla into wedges and serve.


Recipe from heironyou.com


Calories: 524kcalCarbohydrates: 38gProtein: 20gFat: 33g
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