In The Kitchen with Kate: Grilled Veggie Quesadillas

Grilled Veggie Quesadillas - Did That Just Happen BlogI am all about the most efficient way to accomplish, well, anything, but especially cooking.  I can’t tell you the collection of quick, fast, 4-ingredient-or-less and one-pan skillet recipes I have amassed over the years! It’s actually impressive when I think about it. But that’s not the point, the point is that I am lazy efficient in the kitchen and if there is a faster way to do it, or if there is a step that can be eliminated, I’m the first to do it!

Having said that, this recipe is a two-parter… and as you now know, that’s not my style, but there was something about the flavor combination that had me ready to spend a few extra minutes in the kitchen!

Grilled veggie quesadillas, warm melty and full of flavor at Did That Just Happen Blog

First, pick your vegetables, and honestly, I just grabbed what I had in the veggie drawer, a zucchini, bell pepper and onion, and then grill them.  Now, a real Texan would have fired up her grill.  But, it’s 100 dg. and I cheated (see above re: efficiency) and grabbed my indoor grill and got those suckers going.

While those are cooking and filling the kitchen with wonderful smells, it’s time to create some pesto!  Homemade pesto is so easy to make, grab your food processor or blender, and toss in a big handful of basil leaves, some pine nuts, some parmesean cheese a bit of garlic and olive oil to help mix it all together.  That’s it!

Now, you can also buy a jar at the store, I totally won’t judge you for that, and since you need some goat cheese and whole grain wraps, you’ll already be at the store anyway!

Grilled veggie quesadillas on Did That Just Happen Blog

Take your wrap and smear one side with the goat cheese and the other side with pesto, and then top with the grilled vegetables, fold in half and put back on the grill to warm up the pesto and cheese, and voila!

Grilled veggie quesadillas, warm, melty and full of flavor at Did That Just Happen Blog

You now have some warm, melty, grilled vegetable quesadillas!  And the extra time it took to grill the veggies really brings an extra layer of flavor to the dish, Mr. T didn’t complain once about the meal being vegetarian!  I added a handful of grapes and blueberries to the side of the plate and dinner was done!

Grilled Veggie Quesadillas


  • zuchinni
  • red onion
  • green bell pepper
  • pesto sauce
  • goat cheese
  • tortillas, whole grain
  • anything you have in the fridge that you like grilled 🙂

Cooking Directions

  1. Slice the vegetables and brush with oil (or spray with cooking spray, or use a non-stick grill pan) and grill.
  2. Take your tortilla and spread pesto on one half and goat cheese on the other.
  3. Place grilled vegetables on cheese side of tortilla, fold in half and place back on the grill.
  4. Flip over and then remove once each side had reached your desired done-ness. (Yes, that is a word)
  5. Cut into triangles and enjoy!

Things are Leeking Around Here

I have been getting the Bountiful Baskets the past several weeks. The premise is $50 worth of fruit and veggies for $15. I was originally skeptical, but Erica at Graced by Emilie talked me into it and I’m so glad she did! This is a volunteer food co-op and I highly recommend you check it out and see if they operate in your area.  I’ve loved this because it is supporting local and it is a great value. The program has also has forced me to make sure we have a fruit and veggie in every single meal!

In the last basket, I got leeks.


Thanks to Organic Gardening News for the image.

Now, I’ve cooked with leeks before, once… years ago.

Yes, I could have gone with the standard potato leek soup.  But really, I’m better than that.

My first use of them was bacon and leek macaroni and cheese.  Oh. My. Goodness.

But that was probably the bacon.

I found several recipes for leek and goat cheese bruschetta.  Yes please! (OrtsofSorts, it’s better late than never! This is what you commented on the other day on D.C.)

Hello little cast iron skillet.  I just don’t get to use you as often as I like!


I just realized how dirty my stove top is.  Don’t judge.

As soon as I had everything out and ready to use, I realize that I was out of bacon.  I had used the last of it in the aforementioned mac n’ cheese dish.  I still consider it a worthy sacrifice.  So, with no bacon to add to the bruschetta, I improvised.  Instead of butter or oil to saute the leeks, I used bacon grease.

And I’d do it again!

In the bountiful basket, mom and I split an add-on of artisan bread, and it came with a rosemary herb baguette.  You bet your buns I couldn’t wait to slice into that!


Nice sized slices, spread generously with butter and then tossed under the broiler for just a few minutes.  When I pulled them out I spread them with goat cheese and topped with the sauteed leeks.


It was ambrosia.  That’s right, I’m claiming that I made the nector of the gods.  And I’m standing by that claim!

I’m also so very excited to tell you that the outdoor grill was finally lit up last week.

This may not seem like much to you, but it’s just been too cold to go outside and BBQ… and I live in a state (both mentally and physically) where it is never too cold to BBQ!

So, in a manner that hopefully makes the Patrons of the Pit proud, I bring you my grilled stuffed turkey burgers!

I took my turkey meat with the shredded carrots, diced onion and bell peppers and added an egg and some turkey stuffing mix.  I’ve found stuffing mix to be so much more flavorful than bread crumbs, and well, that package had been sitting open for weeks and it was time to use it up.  Then I stuffed the burgers with some feta cheese that was left over.  Needless to say, the burgers were huge, so I cut my patty in half and had one for supper and one for lunch the next day.

Yes, you are seeing grill marks on the pineapple.  If you’ve never grilled fruit – do it now! You don’t know what you are missing!


Don’t judge my use of ketchup.

Yes, I’ve had more food posts than normal lately, but I can’t help that I’ve made such good food.  🙂  Enjoy and we’ll be back to my regular madness soon enough!

And, find a little bit of glee in the fact that I just typed all of this up and then realized that I have nothing planned for dinner tonight…