Description
A vibrant grilled Mediterranean veggie quesadilla packed with colorful roasted vegetables, feta cheese, and fresh herbs—easy to make and perfect for a quick lunch.
Ingredients
Scale
- 4 medium zucchini, sliced into ½-inch thick rounds
- 2 red bell peppers, sliced
- 1 yellow bell pepper, sliced
- 10 cherry tomatoes, halved
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 flour tortillas (10-inch)
- 1 cup crumbled feta cheese
- ¼ cup chopped parsley
- ¼ cup chopped mint
- 2 cloves garlic, minced
- 1 tablespoon lemon zest
- Juice of 1 lemon
- 2 tablespoons hummus (optional topping)
Instructions
- Preheat a grill or grill pan to medium‑high heat (around 375°F). Lightly oil the grill grates to prevent sticking.
- In a large bowl, toss the zucchini, bell peppers, onions, and cherry tomatoes with olive oil, oregano, smoked paprika, salt, and pepper.
- Spread the veggies on the grill. Cook 3–4 minutes per side until slightly charred and tender. Transfer to a plate and keep warm.
- Warm the tortillas on the grill for about 15–20 seconds per side until pliable, and then remove to a clean surface.
- Spread a thin layer of hummus (if using) across the center of each tortilla, then add a generous amount of grilled veggies, sprinkle crumbled feta, and top with chopped herbs.
- Fold the tortillas into halves, press gently, and place back on the grill. Cook 1–2 minutes per side, just until the edges are crisp and the cheese is slightly melted.
- Slice each quesadilla into wedges, drizzle with lemon zest and a squeeze of fresh lemon juice, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: Mediterranean