They’re super delicious and pretty darn healthy. With all those veggies and the kale pesto.
Course Dinner
Cuisine Mexican
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Calories 524kcal
Ingredients
1zucchinisliced into ¼-inch thick slices
1small eggplantdiagonally sliced into ¼-inch slices
1red bell pepperstemmed, seeded and quartered
1small red onionsliced into ¼-inch rounds
2tbspextra virgin olive oil
1tspfine grain salt
ground black pepperto taste
2cupsOptional garnishes (my ideas): extra chopped cilantro, small wedges of lime, diced avocado, crumbled tortilla chips, grated cheese, sour cream…
4large tortillasor 8 small ones
4tbspkale pesto
2tspbutterdivided
freshly chopped parsley or cilantro
Instructions
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.