Grilled Vegetables and Feta Quesadillas
This recipe makes 20 pieces servings
Nutritional Info |
|
|---|---|
| Per Piece: about | - |
| cal | 71 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 11 g |
| fibre | 1 g |
| chol | 3 mg |
| sodium | 103 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 4 |
| vitC | 33 |
| folate | 4 |
For truly relaxed entertaining, barbecue a few vegetables ahead of time and assemble these delicious nibbles just before company comes.
Ingredients
- 1 zucchini, sliced lengthwise
- 1 red onion, sliced 1/4 inch (5 mm) thick
- 2 tsp vegetable oil
- 1 sweet red pepper, quartered
- 1 sweet yellow pepper, quartered
- 2 tsp balsamic vinegar
- 5 large flour tortillas
- 1/2 cup crumbled feta cheese
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.
Source : © CanadianLiving.com
- Keywords : Appetizers; Zucchini; Red pepper; Feta; Grill/Barbecue; Make-Ahead; Red onions;
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