Grilled Vegetable Quesadillas with Kale Pesto

Grilled Vegetable Quesadillas with Kale Pesto

Ingredients

Makes 2 huge quesadillas, enough for 4 people

1 zucchini, sliced into ¼-inch thick slices

1 small eggplant, diagonally sliced into ¼-inch slices

1 red bell pepper, stemmed, seeded and quartered

1 small red onion, sliced into ¼-inch rounds

2 tablespoons extra virgin olive oil

1 teaspoon fine grain salt

Ground black pepper to taste

2 cups grated cheese (Monterey Jack is the best)

4 large tortillas or 8 small ones (to make cauliflower tortillas use this recipe)

4 tablespoons kale pesto, (to make kale pesto use this recipe)

2 teaspoons butter, divided

freshly chopped parsley (or cilantro)

Directions

Place vegetables on a large platter, drizzle with two tablespoons of olive and season with salt and pepper.

Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates).

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.

Transfer vegetables to a cutting board and let cool for about 5 minutes. Cut into into roughly 1½-inch pieces and set aside.

In a large skillet sizzle ½ teaspoon of butter over medium-low heat.

Lay a tortilla, then build the quesadillas by spreading 1 tablespoon of pesto, then by laying some grated cheese on the tortilla, and then arranging some of the grilled veggies. Sprinkle a little more grated cheese and top with a second tortilla.

When the tortilla is golden, carefully flip the quesadilla to the other side, adding another ½ teaspoon butter to the skillet at the same time. Continue cooking until the second side is golden.

Repeat with the remaining tortillas and fillings.

Cut each quesadilla into wedges and serve.