Grilled Vegetable Quesadillas with Kale Pesto

INGREDIENTS

  • 1 zucchini, sliced into ¼ in. thick slices
  • 1 small eggplant, diagonally
       sliced into ¼ in. slices
  • 1 red bell pepper, stemmed,
       seeded and quartered
  • 1 small red onion, sliced into ¼ in. rounds
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. fine grain salt
  • Ground black pepper to taste
  • 2 c. grated cheese (Monterey Jack
       is the best)
  • 4 large tortillas or 8 small ones
  • 4 tbsp. kale pesto
  • 2 tsp. butter, divided
  • Freshly chopped parsley (or cilantro)

DIRECTIONS

  1. Place vegetables on a large platter. Drizzle with two tablespoons of olive oil and season with salt and pepper.
  2. Heat grill to medium-high (lightly oil the grill grates).
  3. Grill vegetables, turning frequently, until tender and slightly charred, about 4 minutes for the onion and 7 minutes for the eggplant, zucchini and red bell pepper.
  4. Transfer vegetables to a cutting board and let cool for about 5 minutes. Cut into roughly 1½ inch pieces and set aside.
  5. Lay out a tortilla, then build the quesadilla by spreading 1 tablespoon of pesto and adding some grated cheese and grilled veggies on top. Sprinkle on a little more grated cheese and top with a second tortilla.
  6. Place quesadilla on lightly oiled grill. When the tortilla is golden, carefully flip the quesadilla to the other side. Continue cooking until the second side is golden.
  7. Repeat with the remaining tortillas and fillings.
  8. Cut each quesadilla into wedges and serve.

View the original recipe on The Iron You