Step-by-step instructions
- Preheat a grill pan or skillet over medium-high heat.
- Toss zucchini, bell pepper, red onion, and mushrooms with olive oil, salt, and black pepper.
- Grill vegetables for 5–7 minutes until tender and slightly charred.
- In a small saucepan, gently warm honey with chili flakes to create hot honey. Remove from heat and set aside.
- Place a tortilla in a clean skillet over medium heat.
- Sprinkle half the feta cheese evenly across the tortilla, then layer the grilled vegetables on top.
- Cover with another tortilla.
- Cook for 2–3 minutes per side until golden brown and the cheese is melted.
- Repeat the assembly and cooking for the remaining tortillas.
- Slice each quesadilla into wedges.
- Drizzle with hot honey and garnish with fresh herbs or lime wedges, if desired.
Best ways to enjoy it
To serve your Grilled Mediterranean Veggie Quesadillas, cut them into wedges and arrange them on a beautiful platter. Consider pairing them with a side of creamy avocado dip or tangy salsa verde for an extra burst of flavor. A simple green salad or a refreshing cucumber yogurt dip makes for a perfect complement. And don’t forget those lime wedges to add a zesty kick—great for squeezing over the quesadillas just before you take a bite.
Storage and reheating tips
If you find yourself with leftover quesadillas, don’t worry! They store well in the fridge for up to 3 days. Just make sure to wrap them in airtight packaging to keep them fresh. For reheating, place them in a skillet over medium heat until warmed through—this will help retain their crispiness. Alternatively, you can pop them in an oven preheated to 350°F (175°C) for about 10 minutes.
Helpful cooking tips
- For added flavor, marinate your vegetables in olive oil, salt, and pepper for about 30 minutes before grilling.
- Don’t overcrowd the grill pan; this allows for even cooking and better charring.
- If you enjoy a smoky kick, consider adding a dash of smoked paprika to the honey as it warms.
Creative twists
Feel free to experiment with this recipe! Swap out feta for mozzarella or pepper jack for more gooeyness. You might even try adding some protein—grilled chicken or black beans can make these quesadillas heartier. For a Mediterranean twist, throw in artichoke hearts or sun-dried tomatoes. The possibilities really are endless!
Common questions
What else can I put in these quesadillas?
You can incorporate various vegetables like spinach, kale, or even sun-dried tomatoes. Proteins such as grilled chicken or chickpeas work well too.
Can I make these quesadillas ahead of time?
Yes! Prepare the grilled vegetables and store them separately. When you’re ready to eat, just assemble and cook.
How long do leftovers last in the fridge?
Leftover quesadillas can last up to 3 days in a sealed container in the fridge.
By following this guide, you’re sure to whip up a delicious dish that will impress any crowd and satisfy your cravings! Happy cooking!
