Jo Cooks · by Joanna Cismaru★ 4.7 (27)
Grilled Vegetable Quesadillas
NUTRITION · PER SERVING50M COOK
CAL 27%·PRO 51%
CARBS 51G38% OF CAL
7G FIBER28G OTHER16G TOTAL SUGAR
FAT 29G48% OF CAL
10G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled vegetables, fresh mozzarella, and pesto tucked into tortillas and grilled until warm and melty. A lighter, veggie-forward meal.
mainamerican🍳 skillet♨️ grillvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 4 large tortillas (I used ancient grains)
- 2 large zucchini (sliced into 1/4 inch slices)
- 2 large squash (I used a cousa squash, but yellow zucchini is fine too, sliced into 1/4 inch slices)
- 4 large portobello mushrooms (sliced)
- 4 red bell peppers ( or sweet pointed red peppers)
- 1 large red onion (sliced)
- 2 cups mozzarella cheese (shredded)
- 8 tablespoon pesto (store bought)
- ¼ teaspoon salt (or to taste)
- ½ teaspoon salt (or to taste)
At a glance
PER SERVING · TIME 50M
CAL 27%·PRO 51%
CARBS 51G38% OF CAL
7G FIBER28G OTHER16G TOTAL SUGAR
FAT 29G48% OF CAL
10G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 1234mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1258mg
- Calcium
- 584mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1234MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.