Save The idea for these quesadillas hit me during a neighborhood block party when someone brought Mediterranean mezze but forgot the pita. I had a stack of tortillas in my kitchen and figured, why not marry the two concepts. My husband was skeptical about the feta and grilled veg combo, but after one bite he was asking when I would make them again. Now they are our go-to when we want something that feels indulgent but still full of fresh, wholesome ingredients.
Last summer, my sister came to visit and we ate these on the back porch while the fireflies started blinking in the yard. She kept saying she was full, yet somehow her plate kept emptying. That evening turned into a tradition, and now whenever she visits, these quesadillas are the first thing she requests.
Ingredients
- 1 medium zucchini, sliced into ¼ inch rounds: Zucchini holds up beautifully on the grill and develops a tender texture and slight sweetness that balances the salty cheese
- 1 red bell pepper, sliced into strips: Red peppers become naturally sweeter when grilled, adding a bright pop of color and flavor
- 1 red onion, sliced into rings: Red onion mellows nicely on the grill, losing its harsh bite while keeping its beautiful purple hue
- 1 cup fresh spinach: Wilted spinach adds nutritional value and a pleasant earthiness without overwhelming the other flavors
- 1 cup cherry tomatoes, halved: These stay juicy and burst slightly when you bite into the quesadilla, adding a bright acidity
- 1 clove garlic, minced: Even a single clove adds aromatic depth to the wilted spinach
- 1 cup crumbled feta cheese: Feta provides that signature salty tang and creamy crumbles that define Mediterranean flavors
- 1 cup shredded mozzarella cheese: Mozzarella melts beautifully and holds everything together with its mild, milky flavor
- 4 large whole wheat tortillas: Whole wheat adds nutty depth and a sturdier structure that holds up to the generous filling
- 2 tablespoons extra virgin olive oil, plus more for grilling: A good quality olive oil is essential for coating the vegetables and achieving that golden grilled flavor
- 1 teaspoon dried oregano: Oregano is quintessentially Mediterranean and ties all the flavors together
- 1 teaspoon dried basil: Basil adds a sweet, slightly peppery aroma that complements the grilled vegetables
- Salt and freshly ground black pepper, to taste: Proper seasoning brings out the natural sweetness of the grilled vegetables
Instructions
- Fire up the grill:
- Preheat your grill to medium heat and lightly oil the grates to prevent sticking
- Season the vegetables:
- In a large bowl, toss the zucchini, red bell pepper, and red onion with olive oil, oregano, basil, salt, and pepper until evenly coated
- Grill the vegetables:
- Arrange the vegetables in a single layer on the grill and cook for 5 to 7 minutes, turning occasionally, until tender and lightly charred
- Prepare the spinach:
- Heat olive oil in a skillet over medium heat, add the garlic and sauté for 30 seconds until fragrant, then add spinach and stir just until wilted
- Assemble the quesadillas:
- Lay out the tortillas and layer grilled vegetables, wilted spinach, cherry tomatoes, feta, and mozzarella on half of each, then fold over to enclose the filling
- Cook to golden perfection:
- Return the assembled quesadillas to the grill or a large skillet and cook for 3 to 4 minutes per side, pressing gently, until golden brown and the cheese is melted
- Rest and serve:
- Transfer to a cutting board, let rest for 5 minutes to set, then slice into wedges and serve warm
Save 
Save These quesadillas became more than just food to me the evening my daughter asked if we could have them for her birthday dinner instead of the usual pizza request. We ate around the table, dipping wedges into tzatziki and talking about nothing in particular, and I realized the simplest meals often create the warmest memories.
Make Ahead Magic
You can grill the vegetables up to two days in advance and store them in an airtight container in the refrigerator. When you are ready to make the quesadillas, simply bring the vegetables to room temperature and proceed with assembly. The flavors actually develop more depth after sitting for a day.
Perfect Pairings
A cool dollop of tzatziki or a side of hummus adds creaminess that balances the warm, crispy quesadilla. A simple Greek salad with cucumber, tomato, and more feta turns this into a complete meal. For something heartier, a cup of lentil soup makes for a satisfying and nutritious dinner.
Grilling Alternatives
If you do not have access to an outdoor grill, a grill pan or even a regular skillet works beautifully for both the vegetables and the assembled quesadillas. The key is getting good contact between the vegetables and the hot surface to achieve those desirable char marks and smoky flavor.
- For extra smoky flavor, add a pinch of smoked paprika to the vegetable seasoning
- A indoor panini press makes assembly and pressing the quesadillas effortless
- If using a skillet, press down firmly with a spatula to mimic the grill effect
Save 
Save Whether for a quick weeknight dinner or a relaxed weekend meal with friends, these quesadillas bring the bright, sunny flavors of the Mediterranean right to your table. Enjoy every crispy, cheesy bite.
Kitchen Questions
- → Can I make these quesadillas on a stovetop instead of a grill?
Absolutely. Use a grill pan or large skillet over medium heat. Cook the vegetables until tender and lightly charred, then prepare the quesadillas in the same pan, cooking 3-4 minutes per side until golden and the cheese melts.
- → What vegetables work best for grilling in these quesadillas?
Zucchini, bell peppers, and red onion are ideal because they hold their shape well and develop delicious charred flavors. You can also add eggplant, mushrooms, or asparagus depending on seasonal availability.
- → Can I prepare these ahead of time for meal prep?
Yes. Grill and cool the vegetables up to 2 days in advance, storing them in an airtight container. Assemble and cook the quesadillas when ready to serve for the crispiest texture.
- → What's the best way to keep quesadillas warm for serving?
Place cooked quesadillas on a baking sheet in a 200°F oven. Cover loosely with foil to maintain crispness without trapping steam. They'll stay warm for up to 30 minutes without becoming soggy.
- → Can I freeze assembled quesadillas for later?
Assemble uncooked quesadillas and freeze between sheets of parchment paper in an airtight container for up to 3 months. Thaw in the refrigerator overnight before cooking.
- → What are some good serving suggestions beyond dipping sauces?
Pair with a fresh Greek salad, roasted potato wedges, or Mediterranean quinoa. A light lemon-dressed arugula salad provides a bright contrast to the rich, cheesy filling.