This is a sponsored post written by me on behalf of Pompeian Olive Oil
Want the perfect summer dinner? Try a grilled quesadilla with simple veggies tossed with olive oil
and topped with homemade pesto and goat cheese!
EAT YOUR VEGGIES:
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- 2 cups packed basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup Pompeian Olive Oil Blend
- 1/4 cup Parmesan cheese
- salt and pepper to taste
- 4 8 inch tortillas
- 1 medium zucchini,sliced
- 1 medium yellow squash, sliced
- 8 oz mushrooms, sliced
- 1/3 cup Pompeian Olive oil blend
- salt and pepper
- 3 oz. goat cheese
- Combine all the pesto ingredients in a food processor and blend until combined. Set aside.
- Preheat grill. In a bowl combine together the zucchini, squash, mushrooms and olive oil. Toss to coat, season with salt and pepper. Place veggies in a single layer on the grill over medium heat for 6-8 minutes per side. Removing mushrooms only after a few minutes. Continue to grill zucchini and squash until they begin to soften. Remove.
- Spread a generous tablespoon of pesto over each of quesadilla. Layer vegetables over pesto and top with crumbled goat cheese.
- Grill quesadillas until cheese has melted, about 2 minutes per side. Serve immediately
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 806 Total Fat 70g Saturated Fat 13g Trans Fat 0g Unsaturated Fat 54g Cholesterol 15mg Sodium 596mg Carbohydrates 35g Fiber 4g Sugar 3g Protein 13g