Simply Scratch · by Laurie McNamara
Grilled Vegetable Spinach Pesto Quesadillas
NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 47%
CARBS 51G43% OF CAL
26G FIBER15G OTHER9G TOTAL SUGAR
FAT 28G53% OF CAL
8G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled vegetables and spinach pesto sandwiched between crispy tortillas with melted cheese. Fresh, colorful, and satisfying for a quick vegetarian dinner.
mainamerican🍳 skillet🔥 oven♨️ grillvegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 portobello mushroom caps (stems removed)
- 1 small red bell pepper (cheeks removed)
- 1 small orange bell pepper (cheeks removed)
- 1 small yellow squash (trimmed and sliced into 4 planks)
- 1 small zucchini (trimmed and sliced into 4 planks)
- 1 small red onion (peeled and sliced into rings)
- 1 tablespoon avocado oil (or extra light olive oil)
- kosher salt
- black pepper
- 8 8-inch flour tortillas
- 8 ounces farmers cheese (grated or Monterey jack)
- 1/2 cup crumbled feta cheese
- fresh spinach pesto (or use your favorite)
At a glance
PER SERVING · TIME 30M
CAL 23%·PRO 47%
CARBS 51G43% OF CAL
26G FIBER15G OTHER9G TOTAL SUGAR
FAT 28G53% OF CAL
8G SAT19G 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
- 10m
- Cook
- 20m
- Sodium
- 1083mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 682mg
- Calcium
- 370mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1083MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.