Grilled Vegetable Quesadillas

There is nothing that makes me happier than grilled vegetables.

And cheese.

(We can't ever forget the cheese. Literally the only reason I'm not vegan.)

My father just bought a new grill which means we have been grilling everything that we can like obnoxious grilling pricks. It's made for some... interesting outcomes (such as when we tried to grill some melon and failed miserably), but occasionally we luck out. I've always just made quesadillas in the pan, but I figured why not try it out on the grill?

 So. Good.

These guys are packed with a ton of vegetables and just enough cheese to get that gooey deliciousness and that cool when-I-pull-this-apart-it-is-all-stringy-and-awesome feeling that are pretty much essential for quesadillas, in my humble opinion. Cheese, guys. We have some eggplant in there, squash, onion, and for just a little kick I decided to add some green chile.


Did I mention cheese?

Grilled Vegetable Quesadillas 
Serves 4

Ingredients:

• 1 medium eggplant, cut into 1/3 inch rounds
• 1/4c. extra virgin olive oil
• 2 medium zucchini, cut into 1/3 inch slabs (lengthwise)
• 1 large yellow onion, sliced into 1/4 inch rounds 
• Cooking Spray
• 1/4tsp salt
• 1/2tsp pepper
• 8 whole wheat tortillas, 8" diameter 
• 1/2c. diced canned (or fresh and sauteed, if preferred) green chiles
• 1c. (4oz) reduced fat sharp cheddar cheese
• salsa, to taste

Instructions:

1. Preheat your grill to medium heat.
2. In a ziplock bag, place eggplant and oil together and seal. Flip the bag and massage the eggplant a bit to evenly coat and distribute the oil. Let sit for 15-20 minutes. Meanwhile, spray other vegetables with cooking spray.
3. Grill the vegetables for the following total times each, flipping them halfway through:
   Eggplant: 15-20 minutes
   Squash: 5 minutes
   Onion: 5 minutes
   Or until tender, for all.
   Remove from heat, sprinkle with salt and pepper. Cut into small, bite-sized squares. Mix in green chile.
4. To assemble tortillas: evenly divide the vegetables among the 8 tortillas, placing them on the bottom half of each tortilla. Sprinkle each with 2 tablespoons cheese, and then fold the top half of the tortilla over.
   
5. Grill for 3 minutes on each side, remove from heat, and serve.

Nutrition Information*
Sodium: 697mg
Total Fat: 29g
      Saturated: 6g
      Poly: 5g
      Mono: 17g
      Trans: 0g
Sugar: 7g
Protein: 18g
Calories: 527

*This will vary largely depending on what kind of tortilla brand you use. I use Ole brand.