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Enjoy the local bounty with this vegetarian quesadilla stuffed with summer veggies.
- 2 small, red sweet Italian or other heirloom peppers
- 1 ear yellow corn, shucked
- 1 medium zucchini, cut on bias into 1-inch thick slices
- 3 Tablespoons extra virgin olive oil
- 3 Tablespoons chopped fresh basil
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper
- 1 ½ cups grated part skim mozzarella or Monterey jack cheese
- 4 10-inch flour tortillas
Preheat the grill over medium heat. Brush the peppers, corn, and zucchini, with a little of the oil. Grill the vegetables until the corn turns from milky-yellow to bright yellow all over (15 minutes) the peppers are charred and collapsed, and the zucchini is just tender (10 minutes).
When cool enough to handle, shave the corn off the cob, seed and chop the peppers, and chop the zucchini. Combine the grilled vegetables with the basil and lemon zest and season with salt and pepper.
Brush 1 side of each tortilla with the remaining oil and place them oiled side down on the grill. Sprinkle the tortillas evenly with the cheese. Spoon the vegetable mixture over half of each tortilla, leaving one side covered with cheese only. (This will make it easier to fold the quesadillas in half.)
Cover the grill and cook until the cheese has melted and the underside of the tortillas are crisp, 4 to 5 minutes. Carefully fold each tortilla in half (fold the side without vegetables up and over the half with vegetables) and gently press down with a spatula to sandwich the sides together.
Transfer the quesadillas to a cutting board and cut each into 4 wedges. Serve immediately.Recipes Home
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