Preheat the grill to medium heat, around 350°F (175°C). Clean the grates with a grill brush and lightly oil them.

In a large bowl, mix sliced zucchini, red bell pepper, and red onion with olive oil, salt, pepper, dried oregano, and basil.

Place the seasoned vegetables on the grill for 5-7 minutes, turning occasionally until tender and grilled. Remove and let cool.

In a skillet, heat olive oil over medium heat, add minced garlic, and sauté for 30 seconds. Add spinach and sauté for 2-3 minutes until wilted.

On a whole wheat tortilla, layer grilled veggies, sautéed spinach, cherry tomatoes, feta, and mozzarella. Fold the tortilla in half.

Grill the quesadilla for 3-4 minutes on each side until golden brown and the cheese is melted. Press down slightly with a spatula.

Remove from the grill, let rest for 1 minute, slice into wedges, and serve warm with a dip like tzatziki or salsa.