Using raw vegetables in these grilled quesadillas yields a crisp-tender texture and a decidedly fresh flavor. Because this dish takes little preparation and uses the season’s best produce, it’s a great meal to prepare on a busy summer day.

　　

Ingredients

serves 4

　　Vegetable oil, for grill

　　4 ears corn, kernels removed, or 1 package (10 ounces) frozen corn kernels, thawed

　　1 bunch scallions, trimmed, half thinly sliced crosswise, the other half cut into 2-inch lengths

　　1 tablespoon fresh lime juice

　　1 tablespoon olive oil

　　Coarse salt and freshly ground pepper

　　4 large flour tortillas (10-inch size)

　　1 1/2 cups shredded Monterey Jack cheese (6 ounces)

　　1 yellow squash, halved crosswise and thinly sliced lengthwise

　　1 red, orange, or yellow bell pepper, ribs and seeds removed, thinly sliced

　　

Step 1

Heat grill to low (see page 367 for instructions); lightly oil grates.

　　

Step 2

Make corn relish: In a bowl, combine corn kernels, sliced scallions, lime juice, and oil. Season with salt and pepper, and toss to combine.

　　

Step 3

Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on lower half of each tortilla; top with squash, bell pepper, scallion pieces, and remaining cheese. Season with salt and pepper. Fold top half of tortillas over filling to enclose.

　　

Step 4

Grill quesadillas, covered, until browned in spots and cheese is melted, 3 to 4 minutes per side. Cut into wedges; serve immediately with corn relish.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.