Spread sliced vegetables across full-sized grill topper, brush with extra-virgin olive oil and sprinkle with salt, pepper and oregano.
Grilled Vegetable Quesadilla with Basil-Lime Cream
In a small food processor bowl, combine Greek yogurt, basil and lime juice. Puree until blended and place in serving bowl.
Pre-heat grill on medium-high heat for 10 minutes.
Place grill topper with vegetable slices on grates and close lid. Grill 3 to 5 minutes, flip and grill for another 3-5 minutes. Repeat until vegetables are tender with grill marks, then remove from grill.
Once cool, chop vegetables into 1/2-inch-thick pieces.
Start assembling quesadillas by layering each tortilla with 2-ounces jack cheese and ¼ of total grilled vegetables. Place another tortilla on top and repeat for 4 large quesadillas.
Set the grill to medium-high heat and grill 1 quesadilla at-a-time on the full-sized grill topper for 2 minutes on each side, or until cheese melts.
Repeat with each quesadilla, slice into triangles and serve with Basil-Lime Cream.