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Grilled Vegetable Quesadilla

Grilled Vegetable Quesadilla

November 18, 2016
Course

Grilled vegetables provide lots of fiber and flavor in this quesadilla.

Ingredients

  • zucchini, sliced in half, lengthwise
  • yello squash, sliced in half lengthwise
  • onion, sliced in fourths, lenghtwise
  • red pepper, seeded and quartered
  • Portobello mushroom cap
  • 1/2 Teaspoon
    Italian seasoning
  • 1/4 Teaspoon
    salt
  • whole wheat tortillas
  • 1/2 Cup
    Mozzarella cheese, shredded

Instructions

  1. Grill vegetables over medium heat until all of the vegetables are cooked. Season with Italian seasoning and salt. Slice vegetables and toss together.

  2. Heat a pan sprayed with non-stick cooking spray over medium heat and place one tortilla in the pan. Spread some of the vegetable mixture over the tortilla, sprinkle with cheese and top with the remaining tortilla. Turn tortilla over and heat the other side until cheese melts but do not brown the tortillas. Serve.

Nutrition:

Nutrition Facts

2 servings per recipe

Serving size1/2 quesadilla

Amount per serving

Calories285
% Daily Value*
Total Fat 6g8%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 17mg6%
Sodium 775mg34%
Total Carbohydrate 40g15%
Dietary Fiber 8g29%
Total Sugars 9g
Includes 0g Added Sugars0%
Protein 15g
Vitamin D 0mcg0%
Calcium 216mg17%
Iron 3mg17%
Potassium 810mg17%

*DV based on a 2,000 calorie diet.

Reviews

  1. Melodie Walker

    ()

    I have this problem and the meals that in your menu I don’t eat, so what can I eat.

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