Tested till perfect Grilled Vegetables and Feta Quesadillas

Grilled Vegetables and Feta Quesadillas

For truly relaxed entertaining, barbecue a few vegetables ahead of time and assemble these delicious nibbles just before company comes.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

  • rating starrating starrating starrating starrating star
  • Portion size 20 pieces

Ingredients

  • 1 1zucchinizucchinis, sliced lengthwise
  • 1 1red onionred onions, sliced 1/4 inch (5 mm) thick
  • 2 tsp 2tspvegetable oil
  • 1 1sweet red peppersweet red peppers, quartered
  • 1 1sweet yellow peppersweet yellow peppers, quartered
  • 2 tsp 2tspbalsamic vinegar
  • 5 5large flour tortillaflour tortillas
  • 1/2 cup 1/2cupcrumbled feta cheese
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Preparation

Brush zucchini and onion with oil. Place on greased grill over medium-high heat along with red and yellow peppers; close lid and cook, turning once, for 10 to 15 minutes or until browned. Cut peppers and zucchini into strips. Coarsely chop onion. Place vegetables in bowl; toss with vinegar. (Make-ahead: Cover and refrigerate for up to 6 hours.)

Divide over half of each tortilla; sprinkle with cheese. Fold uncovered half over filling; press edges together. (Make-ahead: Cover and refrigerate for up to 1 hour.)

Place on greased grill over medium-high heat; close lid and cook, turning once, for about 10 minutes or until golden and crisp. Cut each into 4 wedges.

Nutritional Information Per Piece: about

cal 71 pro 2g total fat 2g sat. fat 1g
carb 11g fibre 1g chol 3mg sodium 103mg

% RDI:

calcium 2 iron 4 vit A 4 vitC 33
folate 4
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