GRILLED VEGETABLE QUESADILLA

PREP TIME: 20 MINS COOKING TIME: 15 MINS SERVES 2 (AS A MAIN)

1 cob corn, husk and silk removed ½ small green capsicum,

seeds removed

½ red onion, sliced

2 yellow squash, cut lengthways

into 5mm-thick slices

Freshly ground black pepper 2 Helga’s Wholemeal Lower Carb

Wrap or gluten-free wraps

60g (½ cup) grated

reduced-fat cheese

1 tomato, deseeded, chopped 1 Tbsp chopped coriander

1 green shallot, finely chopped 1 clove garlic, crushed

1 tsp finely chopped chilli

70g (1⁄4 cup) fat-free Greek-style

natural yoghurt

Coriander leaves, to serve (optional)

1 Preheat a barbecue grill on medium. Lightly spray corn, capsicum, onion and squash with cooking spray. Cook corn on grill, covered, for 4 minutes. Add onion and capsicum, and cook, covered, for 5 minutes. Add squash and cook, covered, for 3 minutes or until the vegetables are tender and lightly charred.

2 When cool enough to handle, cut corn kernels off cob. Coarsely chop capsicum, onion and squash. Sprinkle vegies with pepper. Spoon vegies onto tortillas, below centre. Sprinkle over cheese. Fold tortillas in half over filling. Spray with cooking spray. Press down lightly.

3 Add tortillas to grill and cook, covered, for 3-4 minutes or until golden and crisp, turning once. Cut into quarters. Combine tomato, coriander, shallot, garlic and chilli in a small bowl. Serve quesadillas with tomato mixture, yoghurt and coriander.