Grilled Mediterranean Veggie Quesadillas
These Grilled Mediterranean Veggie Quesadillas are a vibrant, satisfying dish that combines the smoky flavor of roasted vegetables with the creamy tang of goat cheese and a light, herby drizzle. Thin crepes or small tortillas form the base, while mushrooms, zucchini, bell peppers, and onions provide color, texture, and depth. Finished with mozzarella, goat cheese, and fresh herbs, these quesadillas are perfect for a quick weeknight dinner, a casual lunch, or an impressive appetizer for entertaining. They are flexible, vegetarian, and full of Mediterranean flavor without being heavy.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: Serves 4 (8 quesadilla wedges)
Ingredients
Crepes/Tortillas Base
Thin crepes or small flour tortillas: 4 to 6
Vegetables (Roasted or Grilled)
Mixed mushrooms: 1 1/2 cups, sliced (button, cremini, or portobello)
Red bell pepper: 1 large, sliced
Yellow bell pepper: 1 large, sliced
Zucchini: 1 medium, sliced into rounds or half-moons
Onion or shallots: 1 small, thinly sliced
Cheese
Mozzarella cheese: 1 cup, shredded
Goat cheese: 1/2 cup, crumbled
Creamy Topping
Sour cream, Greek yogurt, or light cream sauce: 1/3 cup, for drizzling
Herbs & Seasonings
Olive oil: 3 tablespoons
Salt: to taste
Black pepper: to taste
Italian seasoning or dried oregano: 1 teaspoon
Fresh parsley or thyme: 2 tablespoons, chopped (for garnish)
Instructions
Preheat oven or grill: Preheat a grill pan or oven to 425°F (220°C) for roasting vegetables.
Prepare vegetables: In a large bowl, toss mushrooms, bell peppers, zucchini, and onions with olive oil, salt, black pepper, and Italian seasoning.
Roast or grill: Spread vegetables evenly on a baking sheet or grill pan and roast/grill for 15–20 minutes, stirring halfway, until tender and lightly charred.
Prep tortillas/crepes: While vegetables cook, lay crepes or tortillas on a flat surface for assembly.
Layer cheese and vegetables: Sprinkle mozzarella evenly over one half of each crepe/tortilla. Add a generous portion of roasted vegetables and crumbled goat cheese on top.
Fold quesadillas: Fold each tortilla or crepe in half to enclose the filling.
Grill or toast: Place folded quesadillas on a medium grill pan or skillet. Cook 2–3 minutes per side until golden brown and cheese has melted. Press lightly with a spatula for even grilling.
Prepare creamy drizzle: Mix sour cream, yogurt, or light cream sauce with a pinch of salt and chopped herbs if desired.
Serve: Remove quesadillas from heat, slice into wedges, drizzle with creamy sauce, and garnish with fresh parsley or thyme.
Enjoy immediately: Serve warm for best flavor and texture.
Tips
Slice vegetables evenly for uniform cooking.
Avoid overcrowding the pan when roasting for better caramelization.
Pat mushrooms dry before roasting to prevent sogginess.
Use fresh mozzarella or shred your own for better melt.
Crumble goat cheese just before layering to maintain texture.
Lightly press quesadillas while grilling for even browning.
Drizzle creamy sauce just before serving to keep quesadillas crisp.
Add extra herbs for freshness and visual appeal.
Warm tortillas/crepes slightly before assembly to prevent cracking.
Serve immediately, but leftover quesadillas can be reheated in a skillet.
Variations
Spinach & Arugula: Add fresh greens inside for extra nutrition.
Protein Boost: Add cooked chickpeas or grilled halloumi slices.
Spicy Mediterranean: Include red pepper flakes or diced jalapeños.
Whole Wheat Base: Substitute with whole wheat tortillas or crepes.
Vegan Option: Use dairy-free mozzarella and skip goat cheese.
Roasted Garlic Flavor: Toss roasted garlic with vegetables for depth.
Sun-Dried Tomato Twist: Add chopped sun-dried tomatoes with cheese.
Mushroom Variety: Use shiitake, portobello, and cremini for umami.
Mini Quesadillas: Make smaller versions for appetizers or finger food.
Breakfast Style: Add scrambled eggs and serve with a yogurt drizzle.
Q & A
Can I make these ahead?
Vegetables can be roasted ahead; assemble and grill fresh.
Can I use only tortillas?
Yes, tortillas work fine for a crisp texture.
What dipping sauces work well?
Tzatziki, hummus, or garlic yogurt sauce.
Are they gluten-free?
Use gluten-free tortillas or crepes.
Can I cook in the oven only?
Yes, bake quesadillas at 375°F for 8–10 minutes.
Can I freeze?
Quesadillas are best served fresh; freezing may affect texture.
Can kids eat these?
Yes, omit olives and herbs if desired.
How do I keep them crisp?
Grill on medium heat and serve immediately.
Can I double the recipe?
Yes, roast vegetables in batches for best results.
What side dishes pair well?
A simple green salad, roasted potatoes, or a tomato salsa.
Nutrition
(Approximate per serving)
Calories: 390
Protein: 15g
Fat: 20g
Carbohydrates: 38g
Fiber: 6g
Sodium: 560mg
Conclusion
These Grilled Mediterranean Veggie Quesadillas with goat cheese and a creamy herb drizzle are a delicious, versatile, and visually appealing meal. They combine smoky roasted vegetables, gooey mozzarella, tangy goat cheese, and fresh herbs for a perfect balance of flavors. Quick to assemble, easy to customize, and ideal for weeknights or entertaining, these quesadillas make vegetarian cooking exciting and satisfying. Serve them warm with a drizzle of creamy sauce and watch them disappear in minutes.