Save to Pins Last summer my neighbor hosted this impromptu rooftop gathering and someone showed up with a platter of these quesadillas. Id never thought about combining Mediterranean grilled vegetables with Mexican tortillas, but one bite changed my entire perspective. The way the smoky charred zucchini mingled with tangy feta was absolutely genius. I went home that same night and tried to recreate them, burning three tortillas before I got the technique right. Now they are my go to whenever I want something that feels both comfort food and somehow sophisticated at the same time.
I made these for my sister last month when she was feeling completely overwhelmed with work. She took one bite and actually stopped mid conversation to just savor it. There is something about the Mediterranean flavors that feels like a tiny vacation even when you are stuck at home. Now she texts me every other week asking when I am going to make them again. Food has this magical way of turning an ordinary Tuesday into something worth remembering.
Ingredients
- 1 medium zucchini sliced into rounds: I have learned that cutting them too thin makes them disappear on the grill while too thick means they stay raw inside
- 1 red bell pepper sliced into strips: Red peppers get sweeter when they hit those grill marks so do not rush this step
- 1 red onion sliced into rings: Keep the rings intact because they look gorgeous peeking out of the tortilla
- 1 cup fresh spinach: This wilts down to almost nothing so do not be shy with the handful
- 1 cup cherry tomatoes halved: These add little bursts of juice that balance the rich cheese perfectly
- 1 clove garlic minced: Even one clove makes a huge difference so do not skip it
- 1 cup crumbled feta cheese: The saltiness here is what pulls all the Mediterranean flavors together
- 1 cup shredded mozzarella cheese: This creates the melty gooey factor that makes quesadillas so satisfying
- 4 large whole wheat tortillas: Whole wheat holds up better on the grill and adds a nutty flavor
- 2 tablespoons extra virgin olive oil: This is what helps the vegetables get those beautiful charred edges
- 1 teaspoon dried oregano: Dried herbs actually work better here than fresh for grilling
- 1 teaspoon dried basil: Combine this with the oregano for that classic Mediterranean herb blend
- Salt and freshly ground black pepper: Be generous here because the vegetables need proper seasoning
Instructions
- Get the grill ready for action:
- Preheat your grill to medium heat and lightly oil the grates to prevent sticking
- Season the vegetables:
- Toss zucchini red bell pepper and red onion with olive oil oregano basil salt and pepper until everything is well coated
- Grill the vegetables:
- Arrange vegetables in a single layer on the grill and cook for 5 to 7 minutes turning occasionally until tender and lightly charred
- Prepare the spinach:
- Heat olive oil in a skillet over medium heat add garlic and sauté for 30 seconds then add spinach and cook just until wilted
- Assemble the quesadillas:
- Lay out tortillas on a work surface and layer grilled vegetables wilted spinach cherry tomatoes feta and mozzarella on half of each then fold over
- Grill to perfection:
- Cook assembled quesadillas on the grill or in a skillet for 3 to 4 minutes per side pressing gently until golden brown and cheese is melted
- Rest and serve:
- Transfer to a board and let rest for 5 minutes before slicing into wedges and serving warm
Save to Pins My friends request these for every game night now. There is something about cutting them into wedges that makes them perfect for sharing while everyone stands around the kitchen island talking. They are finger food but substantial enough to count as a real meal.
Making Ahead
You can grill the vegetables up to two days in advance and store them in the refrigerator. When you are ready to serve just assemble and grill the quesadillas. I actually think the vegetables develop even more flavor after sitting for a day.
Cheese Substitutions
Goat cheese works beautifully instead of feta if you want something creamier and less salty. Provolone adds a nice mild flavor and melts incredibly well. Just stick to cheeses that can handle high heat without separating.
Serving Suggestions
These pair wonderfully with a crisp white wine or even an iced tea on a hot afternoon. I like to set up a little toppings bar with extra herbs and let everyone customize their wedges.
- Keep some tzatziki nearby for dipping
- A simple arugula salad on the side balances the richness
- Lemon wedges add a bright finish if you want extra acidity
Save to Pins These quesadillas have become my secret weapon for feeding a crowd without spending hours in the kitchen. Everyone gets exactly what they want and I get to actually enjoy my own party.
Questions & Answers
- → What vegetables work best in these quesadillas?
Zucchini, red bell peppers, and red onion grill beautifully, developing sweetness and char. Cherry tomatoes add juiciness while spinach provides a fresh, wilted layer. You can also add eggplant or mushrooms if desired.
- → Can I make these without a grill?
Yes! Use a grill pan or cast iron skillet over medium-high heat. You'll achieve similar char and flavor. Alternatively, roast vegetables at 425°F for 15-20 minutes before assembling.
- → How do I prevent the tortillas from getting soggy?
Grill vegetables until they release excess moisture and cool slightly before assembling. Don't overload with watery ingredients, and press quesadillas gently while cooking to ensure the cheese melts and seals the tortilla.
- → What dipping sauces pair well?
Tzatziki adds cool creaminess, while hummus provides earthy richness. Garlic yogurt sauce, spicy harissa, or fresh salsa also complement the Mediterranean flavors beautifully.
- → Can I prepare these ahead of time?
Grill vegetables up to 2 days in advance and store refrigerated. Assemble and cook just before serving for best texture. Leftovers reheat well in a skillet or oven at 350°F for 10 minutes.
- → How do I make these dairy-free?
Use vegan cheese alternatives or omit cheese entirely and add extra vegetables, avocado, or a spread of hummus inside for creaminess. Nutritional yeast can provide savory flavor.