Chargrilled Vegetable & Pesto 'Ricotta' Quesadillas

Serves 4 people

Preparation: 20 minutes

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Chargrilled Vegetable & Pesto 'Ricotta' Quesadillas

A tasty, healthy meal that even meat eaters will love -- and is a great way to get a dose of protein.


  • 250g vegan ricotta (Tofutti brand stock this, or it's easy to make at home by combining firm tofu, salt and olive oil and mashing together until a ricotta-like texture is achieved)
  • 2 tbsp basil pesto (try cheese-free 'Galiko'; found in fresh food section of supermarket)
  • 2 red capsicums, quartered, deseeded
  • Olive oil spray
  • 500g butternut pumpkin, peeled, deseeded, cut into 1cm-thick slices
  • 6 flour tortillas
  • 40g baby spinach leaves
  • 70g (2/3 cup) coarsely grated soy cheddar cheese (try BioCheese or Cheezly - found in most health food stores)
  • Mixed salad leaves, to serve


  1. Preheat oven to 200 degrees C
  2. Combine vegan ricotta and pesto in a bowl
  3. Season with pepper
  4. Preheat a chargrill on medium-high
  5. Spray both sides of capsicum with olive oil spray
  6. Cook on grill for 5 mins each side or until tender
  7. Set aside for 10 mins to cool
  8. Cut into 1cm-thick strips
  9. Meanwhile, cook the pumpkin on grill for 7-8 mins each side or until tender
  10. Transfer to a plate
  11. Cook tortillas for 1 min each side or until heated through
  12. Line a baking tray with non-stick baking paper
  13. Place 2 tortillas on tray and spread with half the ricotta mixture
  14. Top with half the capsicum, pumpkin, spinach and soy cheddar
  15. Repeat layering with tortillas and the remaining ricotta mixture, vegetables and soy cheddar
  16. Top with remaining tortillas
  17. Bake for 10 mins or until heated through
  18. Cut quesadillas in half and serve with mixed salad leaves.


    Use different chargrilled vegetables for variety
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