Motivation Monday: Yummy Veggie Quesadilla

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{{It’s not about eating less. It’s about eating more of the RIGHT foods}}.
I’ve said before that not getting my veggie count in is my most common weakness when it comes to nutrition. Here’s how I plan to keep my veggie intake up with this recipe! 🌶🍆🥒🧀🥗🍽

“Don’t let summer pass by without eating all of the ripe produce that the season offers. It’s easy to get in all your fresh veggies with thisgrilled quesadilla. Made with pesto sauce and plenty of cheese, this is the summer version of comfort food.”

What you’ll need:
½ medium red bell pepper, stem and seeds removed and discarded, cut into four pieces
1 medium Portobello mushroom, cut into ½-inch slices
½ medium onion, cut into ½-inch slices
1 medium zucchini, sliced diagonally into ¼-inch slices
1 medium summer squash, sliced diagonally into ¼-inch slices
2 tsp. olive oil, divided use
4 (8-inch) whole wheat tortillas
4 tsp. prepared pesto sauce
4 Tbsp. mozzarella cheese (2 oz.)
4 Tbsp. soft goat cheese (2 oz.)

INSTRUCTIONS
.Preheat grill or broiler to high.
.Brush bell pepper, mushroom, onion, zucchini, and summer squash with 1 tsp. oil.
.Grill or broil vegetables for 3 to 5 minutes on each side, or until tender. Set aside.
.Heat ½ tsp. oil in large nonstick skillet over medium heat.
.Place two tortillas in skillet; cook, turning once, for 1 to 2 minutes.
.Top each tortilla with 1 tsp. pesto sauce, 1 Tbsp. mozzarella cheese, 1 Tbsp. goat cheese, and ¼ of grilled vegetables.
.Fold tortilla in half; cook, for 4 to 5 minutes, turning once, until cheese is melted and tortilla is golden brown.
.Repeat with remaining tortillas and ingredients; cook in remaining ½ tsp. oil.

-from Fitness with Carrie


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