These Grilled Vegetable Vegan Quesadillas are perfect for a quick weeknight dinner or a summer BBQ. A nutritious and delicious vegan meal!
Get ready to fall in love with these vibrant and delicious Grilled Vegetable Vegan Quesadillas!
Packed with smoky, charred veggies, and creamy melted vegan shredded cheese, these quesadillas are a plant-based dream.
Perfect for a quick weeknight dinner, a summer BBQ, or any time you crave something nutritious and satisfying.
Why I love making these Vegan Quesadillas:
A quesadilla is my go-to meal when I want something comforting, easy to make, and yet nutritious and delicious 🙂
These Grilled Vegetable Vegan Quesadillas fit all of this and more!
They are:
- bursting with smoky and charred flavor
- versatile and easy to make your own, using different ingredients you may have at hand
- nutrient-dense with plenty of vegetables and fibre
- vegan friendly, but you can replace the vegan cheese with regular shredded cheese if you so prefer
- use whatever vegetables and spreads you have at hand! Try mixing it up by adding mushrooms, cabbage, and carrots; or spread it with a vegan cream cheese, guacamole, hummus, or baba ganoush
- easy and quick to make
Whether you are just making a meal for one, or feeding a party, these quesadillas are sure to be hit!
Vegan Quesadilla Ingredients
Here is what we used in this recipe to make tasty vegan quesadillas:
Tortillas
Use your favorite type of tortilla, whether it’s whole wheat, corn, or a gluten-free option. Make sure they are large enough to hold all the delicious fillings. We like to use protein-rich tortillas to add more protein to the dish.
Vegetables
- Zucchini: Choose firm zucchini without blemishes. They add a nice texture and mild flavor to the quesadillas. Slice them into 1/4-inch thick rounds for even grilling.
- Eggplant: Look for a small to medium-sized eggplant with smooth, shiny skin. Eggplants can absorb a lot of oil, so brush them lightly. Slice into 1/4-inch rounds.
- Red Peppers: Red bell peppers are sweet and slightly smoky when grilled. Core and slice them into strips for easy layering in the quesadilla.
- Red Onion: Red onions add a mild, sweet flavor when grilled. Peel and slice into rings or half-moons, depending on your preference.
Try mixing and matching other vegetables as well, depending on the season! Try with grilled mushrooms, corn, cabbage, and carrots, or add some fresh produce like tomatoes, or lettuce to the mix.
Vegan Cheese
We recommend using shredded vegan cheese that melts quickly. We like using Violife grated mozzarella as it melts nicely and has a creamy texture. It provides that gooey, cheesy experience without any dairy.
Spread
We used a Bruschetta Spread in this recipe that adds a smoky, tangy flavor that complements the grilled vegetables. If you prefer, you can use ajvar, a red pepper and eggplant spread, or any other spread of your choice. Try it with hummus, cream cheese, or baba ganoush. Even guacamole works splendidly!
Seasoning and Oil
Add salt and pepper to taste and use a little bit of olive oil to brush the vegetables and the grill to prevent sticking. Olive oil adds a nice flavor and helps the vegetables caramelize.
How to make these vegan quesadillas
Here is how you can make these delicious quesadillas in little time:
Start by preparing your vegetables:
Wash the zucchini and eggplant. Slice them into 1/4-inch thick rounds. Sprinkle salt on the eggplant slices and let them sit for 10 minutes to draw out any bitterness. After 10 minutes, pat them dry with a towel. Core the red peppers and slice them into strips. Peel and slice the red onion into rings.
Grill the Vegetables:
Preheat your grill or grill pan to medium-high heat. Brush the zucchini, eggplant, red peppers, and red onion slices with olive oil. Season with salt and pepper.
Place the vegetables on the grill (or in the grill pan). Cook for about 4-5 minutes on each side, or until they are tender and have nice grill marks. Use a grill basket for smaller vegetables to prevent them from falling through the grates.
Once grilled, remove the vegetables from the grill and let them cool slightly before assembling the quesadillas.
Assemble the Quesadillas:
Lay out the tortillas on a flat surface and spread about 2 teaspoons of your spread of choice on one-half of each tortilla.
Evenly distribute the grilled vegetables over the spread on each tortilla and sprinkle 1/2 cup of grated vegan mozzarella over the vegetables on each tortilla.
Fold the tortillas in half to enclose the fillings.
Cook the Quesadillas:
Heat a large skillet or griddle over medium heat. Lightly brush the skillet with olive oil.
Place the folded quesadillas in the skillet. Cook for about 3-4 minutes on each side, or until the tortillas are golden brown and crispy and the cheese has melted. To ensure even cooking, press down lightly with a spatula.
If you’re cooking multiple quesadillas at once, use a baking sheet in the oven to keep cooked quesadillas warm while you finish the rest.
Serve:
Cut the quesadillas into wedges and serve immediately. For an extra touch, garnish with fresh herbs or a squeeze of lime juice.
These quesadillas can be made ahead of time and reheated in a skillet or oven for a quick meal.
Serving suggestions
The way we love to serve these Quesadillas is to simply grill them and slice them up into portion-sized pieces.
Then, you can serve them with a side of fresh salsa and guacamole. The bright flavors of the salsa and the creamy richness of the guacamole complement the grilled vegetables perfectly. Simply slicing up an avocado and sprinkling it with a pinch of salt and a drizzle of lime juice also adds a creamy and fresh element to your plate.
For a hint of spice, drizzle some hot sauce on top of your quesadillas.
If you prefer a lighter side, try a crisp salad with mixed greens, cherry tomatoes, cucumber, and a simple vinaigrette.
Another vegetable option is a vibrant corn salad with fresh corn kernels, red bell pepper, red onion, cilantro, and a lime vinaigrette.
For a full meal that will fill you up, add a side of seasoned black beans and rice. This adds protein and makes the meal more filling. You can season the beans with cumin, garlic, and lime for extra flavor.
The options are really limitless!
Storage tips
If you would like to store the quesadillas for later, or make them as part of your weekly meal-prep, follow these storage tips:
Refrigeration:
Allow the quesadillas to cool completely before storing them to prevent condensation, which can make them soggy.
Store the quesadillas in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps maintain their freshness and prevents them from drying out.
Grilled vegetable quesadillas can be stored in the refrigerator for up to 3-4 days.
Freezing:
For longer storage, you can freeze the quesadillas. First, lay them out on a baking sheet lined with parchment paper and freeze them individually for about 1-2 hours. This prevents them from sticking together.
Once pre-frozen, wrap each quesadilla individually in plastic wrap or aluminum foil. Place the wrapped quesadillas in a freezer-safe zip-top bag or airtight container.
Label the bags or containers with the date to keep track of how long they’ve been stored. Frozen quesadillas can be stored for up to 2 months.
Reheating:
- Microwave: For a quick reheat, place a quesadilla on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 1-2 minutes, or until heated through.
- Oven / Air fryer: Preheat your oven to 180°C (350°F). Place the quesadillas on a baking sheet and cover them with aluminum foil to prevent them from drying out. Bake for 10-15 minutes, or until heated through.
- Skillet: Reheat on a stovetop skillet over medium heat. Cook for 2-3 minutes on each side, or until the quesadilla is heated through and crispy.
To maintain the crispiness, avoid reheating in the microwave as it can make the quesadillas soggy. The oven/air fryer or skillet methods are best for retaining the texture.
Serving After Storage:
If reheating from the refrigerator or freezer, consider adding fresh toppings like guacamole, salsa, or a squeeze of lime juice to refresh the flavors.
If you find that the quesadillas have lost some of their crispiness after storage, you can re-crisp them in a hot skillet or under the broiler for a minute or two before serving.
More similar recipes:
Crispy Pan-Fried Tofu Spring Rolls
Grilled Vegetable Vegan Quesadillas
These Grilled Vegetable Vegan Quesadillas are packed with smoky, charred veggies and gooey vegan mozzarella, all wrapped in crispy tortillas. They're perfect for a satisfying meal or snack!
Ingredients
- 4 tortillas
- 2 zucchini
- 1 eggplant
- 3 red peppers
- 1 red onion
- 2 cups of shredded vegan mozzarella (we like Violife)
- 8 teaspoons of BBQ bruschetta spread (or other spread of your choice)
- Salt, pepper
- Olive oil
Instructions
- Prepare the vegetables:
Wash and slice the zucchini and eggplant into 1/4-inch thick rounds. Salt the eggplant slices and let them sit for 10 minutes, then pat dry with a towel. Core and slice the red peppers into strips. Peel and slice the red onion into rings. - Grill the Vegetables:
Preheat your grill or grill pan to medium-high heat. Brush the zucchini, eggplant, red peppers, and red onion slices with olive oil and season with salt and pepper. Grill the vegetables for about 4-5 minutes on each side, or until they are tender and have nice grill marks. Remove from the grill and let them cool slightly. - Assemble the Quesadillas:
Lay out the tortillas on a flat surface. Spread 2 teaspoons of BBQ bruschetta spread (or other spread) on one-half of each tortilla. Arrange the grilled vegetables evenly over the spread on each tortilla. Sprinkle 1/2 cup of grated vegan mozzarella over the vegetables on each tortilla. Fold the tortillas in half to enclose the fillings. - Cook the Quesadillas:
Heat a large skillet or griddle over medium heat. Lightly brush the skillet with olive oil. - Place the folded quesadillas in the skillet or on the grill (you may need to do this in batches). Cook for about 3-4 minutes on each side, or until the tortillas are golden brown and crispy and the cheese has melted.
- Serve:
Cut the quesadillas into wedges and serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 493Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 50mgSodium: 833mgCarbohydrates: 56gFiber: 8gSugar: 14gProtein: 22g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.