Grilled Vegetables and Feta Quesadillas

Author: Canadian Living

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

  • Portion size 20 servings

Ingredients

  • 1 zucchini sliced lengthwise
  • 1 red onion sliced 1/4 inch (5 mm) thick
  • 2 teaspoons vegetable oil
  • 1 sweet red pepper quartered
  • 1 sweet yellow pepper quartered
  • 2 teaspoons balsamic vinegar
  • 5 flour tortilla
  • 1/2 cup crumbled feta cheese

Method

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 facts </b>Per Piece:</b> about

  • Sodium 103 mg
  • Protein 2 g
  • Calories 71.0
  • Total fat 2 g
  • Cholesterol 3 mg
  • Saturated fat 1 g
  • Total carbohydrate 11 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Vegetables and Feta Quesadillas