1 red bell pepper

1 orange bell pepper

1 zucchini

1 eggplant

1 Portobello mushroom

1 handful of asparagus

1 onion

1 Tablespoon Pompeian Rich Taste Olive Oil

6 Tablespoons hummus

2 whole grain tortillas

1 dash Pompeian Rich Taste Olive Oil, for brushing

1 avocado

1 Tablespoon fresh cilantro


  1. Light grill to medium heat.
  2. Wash and cut the vegetables. Place the vegetables in a bowl and combine with Pompeian Rich Taste Olive Oil, sea salt and pepper. Make sure all the veggies are lightly coated, then transfer to the grill.
  3. Grill the vegetables for 3 to 4 minutes, flip, and cook for another 3 minutes until the veggies are tender. Remove the veggies from the heat and chop into small pieces.
  4. Assemble the quesadillas by lightly brushing both tortillas with Pompeian Rich Taste Olive Oil. Flip the tortilla over and spread 4 Tablespoons of hummus (2 Tablespoons on each tortilla) over the entire surface and then divide a large handful of mixed vegetables on half of each tortilla. You should have some leftover vegetables – enjoy them through the week!
  5. Transfer the tortillas over low heat on the grill and allow to cook for about 3 minutes. Fold in half, flip, and cook until the tortilla is golden and crisp, about 1 minute.
  6. Turn off the heat and transfer the quesadillas to a cutting board to slice each one in half. Serve immediately with mashed avocado, the remaining hummus and garnish with fresh cilantro.