Grilled Vegetable Quesadillas with Goat Cheese and Pesto

Ingredients

• 1 whole Zucchini
• Diagonally Sliced Into 1/4 Inch Pieces
• 1 whole Summer Squash
• Diagonally Sliced Into 1/4 Inch Pieces
• 1 whole Red Bell Pepper
• Stem And Seeds Removed And Cut In Thirds
• 1/2 whole Red Onion
• Sliced Into 1/4 Inch Rounds
• 1 whole Portobello Mushroom
• Cleaned And Sliced Into 1/2 Inch Pieces
• 2 Tablespoons Extra Virgin Olive Oil
• 1 pinch Salt
• 1 pinch White Pepper
• 4 whole Whole Grain Tortillas
• 4 Tablespoons Basil Pesto
• Divided
• 2 cups Part-skim Mozzarella Cheese
• Divided
• 4 ounces
• fluid Goat Cheese
• Divided

Instructions

1. Start by preparing your vegetables and put them in a large bowl.
2. Drizzle the sliced vegetables with the olive oil and season with salt and white pepper.
3. Place vegetables on the grill (or in a grill pan) and cook for approximately 3 minutes on each side or until just tender.
4. Remove the vegetables from the grill and let them cool for 5 minutes.
5. Cut the grilled vegetables into roughly 1-inch pieces and set aside.
6. To assemble each quesadilla: Spread a tortilla with 1 tablespoon pesto.
7. Sprinkle 1/4 cup mozzarella cheese on 1/2 of the tortilla.
8. Add 1/4 of the grilled vegetables on top of the cheese and crumble 1 ounce of goat cheese over them.
9. Sprinkle another 1/4 cup mozzarella on top and fold the tortilla over to close.
10. Place the quesadilla on a lightly oiled grill (or grill pan) and cook over medium heat for 3 minutes on each side until the cheese is fully melted.
11. Remove quesadilla from the pan and repeat with the remaining tortillas and filling.
12. Slice and serve the classiest quesadillas ever.