Grilled Veggie Quesadillas Recipe


BBQ’s should be inclusive, providing tasty summer food for all but this insanely tasty vegetarian recipe is a crowd pleaser for all! This Veggie Quesadilla recipe injects a little Mexican magic into your BBQ, packed with flavour and colour these babies make a pleasant accompaniment and change to your standard BBQ burger and sausage do.

If you fancy spicing it up a little just throw some chicken into the mix for some added protein and bbq flavour! Simply grill a few boneless thighs or breasts on the grill then cut or shred into quesadillas before folding over and placing on the BBQ or grill.




Serves 4

  • 4 large white/wholegrain tortillas
  • 2 large zucchini sliced into 1/4 inch slices
  • 2 large squash, sliced into 1/4 inch slices
  • 4 large Portobello mushrooms sliced
  • 4 red bell peppers or sweet pointed red peppers
  • 1 large red onion sliced
  • 225g mozzarella cheese shredded
  • 8 tbsp pesto
  • 1/4 tsp salt or to taste
  • 1/2 tsp salt or to taste











  1. Turn your grill on and let it heat up to about 180C degrees, or if you’re BBQing let it get smoky!
  2. Season the zucchini, squash and mushrooms with salt and pepper.
  3. Grill the vegetables, including the peppers on both sides until grill marks form. Remove from grill and set aside. Make sure you grill the peppers until they’re charred.
  4. Let the peppers cool then careful remove the skin and seeds from the peppers then wash them out.
  5. Take a large tortilla and spread 2 tbsp. of pesto over the top of the tortilla.
  6. Arrange grilled vegetables on half of the tortillas, some zucchini, squash, red onion, mushrooms and peppers. Top with about 60g of mozzarella cheese, use less if preferred.
  7. Flip over the other half of the tortilla to form half a circle and press down. You can use a Panini press to grill the quesadilla or use a griddle pan or your BBQ.
  8. If you’re using a griddle pan, spray the bottom with cooking spray. Place the quesadilla and grill it on both sides until golden brown, about 3 minutes per side.
  9. Repeat with remaining tortillas and grilled vegetables.
  10. Cut each quesadilla in 4 and serve.





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