Fresh local vegetables are a great perk in the summer months. They have so much flavor on their own they need very little prep or other ingredients to make a tasty meal. I often grill a bunch at once and keep them in the fridge to have alongside of burgers or toss them on top of sandwiches and salads. I know women tend to shy away from the grill and leave the outdoor cooking to the men but that's just silly. I have no problem firing up our gas grill when John's not home to make a great summer meal. Since I've stumbled upon this grilled vegetable quesadilla from Pinterest, I've made it for myself 4 times and served it to my grandma, my mom and my husband. Everyone raves how great the flavors and textures combine together; the creamy goat cheese with the crispy tortilla. The sweet and sticky balsamic glaze with the char from the grilled vegetables. I may just have to make myself another one of these today for lunch!!
Ingredients for 4 Quesadillas:
2 Zucchini - Halved & Sliced Thick
2 Yellow Squash - Halved & Sliced Thick
2 Red Peppers - Cored and Sliced into Large Pieces
2 Large Onion - Sliced Thick
8 oz Crumbled Goat Cheese
1 Tbsp Olive Oil
8 Large Whole Wheat Tortillas
Generous Drizzles of Balsamic Glaze
Preheat your outdoor grill, indoor grill or grill pan to medium, wipe it down with an oiled paper towel or spray it with some Pam. Wash and slice your veggies thick so you won't loose them in between the rungs. Grill all your vegetables for about 5 minutes on each side. If you don't like one of the veggies I chose to use another option would be portabello mushrooms. I found it easiest to use tongs to flip and remove the vegetables instead of a spatula. After they've cooled off a bit dice them up into bite size pieces.
In your largest pan that's flat or on a griddle heat up the olive oil over medium. Place one of the tortillas down in the pan. Making a flat layer arrange the vegetables evenly all the way out of the sides of the tortilla. Put down as many pieces as you can fit making sure you get all the different kinds spread out around the whole thing.
Crumble the goat cheese on top of the vegetables. Spreading it out as much as possible, use about 2 ounces to assure it will melt and hold on to the tortilla on the top so the quesadilla doesn't fall apart. The first time I made this I bought a cylinder of goat cheese and had a terrible time dividing up the smooth tube of cheese into chunks so if you can find it already crumbled in a container that works best.
Place another tortilla on top of the goat cheese and using the back of a spatula press it down hard. After another minute or two it's time to flip it over, being very careful and working quickly flip the whole quesadilla over so the second side gets nice and crispy. After about 3-4 minutes using the spatula slide it out. Place it on a flat surface, using a pizza cutter slice it into quarters and drizzle it with balsamic glaze.
Linked at: http://www.thecountrycook.net/