Grilled Vegetable Quesadillas - Fresh vegetables are the stars in this vegetarian version of quesadillas.
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I'm so bummed, you guys. This is the first year that I don't have a major overload of zucchini from my garden. The garden started off awesome! I mean, right away, everything was looking healthy and growing and then..... And then we discovered we were feeding all the wildlife. Sigh. (I'll get to the Grilled Vegetable Quesadillas, I promise, just let me whine a little first).
The kids thought the family of bunnies were just, so adorable. I have to admit, the new borns were actually cute, so tiny, they could fit in your hand. However, when I spied them nibbling on my greens, day after day....not so cute.
So, some of my pea plants were eaten, I could deal with that. I still was plucking romaine daily and they were continuing to be abundant, until, they weren't. Now we have discovered a woodchuck. It appears this woodchuck is feeding the entire population of woodchucks, because overnight, all my lettuce plants were emptied. Those gorgeous brussels sprouts - gone. Zucchini plants are looking suspiciously bare. And don't even get me started on my precious cucumber plants!
I am missing that feeling of having to use up my beautiful bounty each day. I am forced to buy the lackluster assortment of supposed local farm fresh produce at my local grocery store. I am still stocking up on zucchini as though I've grown it myself. I'm not missing out on these vegetable recipe creations just because a woodchuck has staked his territory.
In an effort to use up the zucchini, I decided to make an Italian Quesadilla. Since that sounds too much like a weird oxymoron, I guess I'm calling them Grilled Vegetable Quesadillas.
My original plan was to use fresh mozzarella since I had a good amount left over. But as I was putting the quesadillas together I opened the fridge to find a suspiciously green ball of mozzarella! Shredded mozzarella worked perfectly fine, but if you have the fresh stuff, give it a go.
I know the name claims Grilled Vegetable Quesadillas, but I didn't actually make these outside on the grill. I made them entirely on my grill pan. What? Get off my back. It was hot out there and it was nice and cool, thanks to central AC, in here. My grill pan has become one of my favorite pieces of cookware. I use one that can go across two burners, so I was able to make two quesadillas at a time. If you are thinking of buying a grill pan, I highly recommend the one I use, which is the Calphalon Non Stick Double Grill Pan. I've had it for 8 years and it still is in perfect condition!
The other kitchen tool I used for this is my beloved, mandolin slicer. It's not necessary to use one, but it makes even slicing so much easier!
Now that you know the tools I used, how about I give you that recipe? Hmmm.
Oh one last thing, if you are a lover of Ranch dressing, you'll want to put a bit on the side for dipping. It was awesome!
Okay, another last thing. As you know by now, my husband isn't into any meal that doesn't include meat. If you need something a little heartier, just add some pre-cooked chicken. I made one extra this way for the husband.
What other vegetables would you like to see incorporated into Grilled Vegetable Quesadillas?
Grilled Vegetable Quesadillas
- 1 zucchini sliced thin, lengthwise (preferably w/ a mandolin)
- 1 summer squash sliced thin, lengthwise (preferably w/ a mandolin)
- 1 T olive oil
- 1 teaspoon thyme dried
- ¼ teaspoon salt
- ⅛ teaspoon freshly cracked black pepper
- 4 to rtillas large
- ½ red onion sliced
- 1.5 C shredded mozzarella cheese
- 3-4 basil leaves sliced into ribbons
- Heat grill pan over medium heat.
- While pan is heating up, toss the zucchini and squash with the olive oil, thyme, salt and pepper.
- Place veggies on grill pan and cook about 2-3 minutes per side, until starting to soften and grill marks are present. Remove vegetables from heat and set aside.
- Place 1 tortilla (2 if using a double grill pan) on grill pan for 1 minute. Reduce heat to medium low. Using tongs, flip it over and layer vegetables, onion, cheese and basil on one half of tortilla. Fold over and place something heavy on top to weigh it down (small pan filled w/ water, a brick covered in foil, cooking weight). Cook 2-3 more minutes until cheese is melted.
- Serve immediately.
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