Summer Vegetable Quesadillas

This meal was from Sandra Lee’s Semi-Homemade Grilling 2. Serves 4


Jim felt this would have been better if he had not followed directions and looked at the second side which burned. I’m not sure. We could scrape of the burned edges, but it was boring.
1 medium zucchini, sliced lengthwise
1 medium yellow squash, sliced lengthwise
1 red bell pepper, cut into strips
1 medium red onion, sliced
1T EVOO
½ t Mexican seasoning, McCormick (I used Penzeys fajita seasoning)
8, 8” flour tortillas
5 oz soft goat cheese
½ C shredded Monterey Jack cheese
Chunky salsa
1. Set up the grill for direct cooking over medium heat. Oil grate when ready to start cooking.
2. In a large bowl, combine zucchini, squash, pepper, onion, seasoning, EVOO, salt and pepper. Combine to coat the vegetables well. We used our new vegetable grilling pan and it took longer than the 3-4 minutes the recipe says. Another problem was a storm that rolled through just as we were ready to cook.
3. Meanwhile spread half the tortillas with the goat cheese evenly. When the vegetables are done, divide evenly over the goat cheese. Top with the Jack cheese and place the remaining tortillas on top. (I placed each tortilla on wax paper and then when complete stacked on a tray for Jim)
4. Cook on grill 3-4 minutes per side or until cheese has melted. The first side was fine. Watch carefully when you turn over.
5. Serve hot with Salsa
We drank a Michigan Riesling with this meal and it was a good complement.