Preheat your grill to medium heat, around 350°F (175°C), ensuring the grates are clean and lightly oiled.

In a large bowl, combine sliced zucchini, red bell pepper, and red onion. Drizzle with olive oil, season with salt, pepper, dried oregano, and basil, then toss to coat.

Grill the seasoned vegetables for about 5–7 minutes, flipping occasionally until tender and charred.

In a skillet, heat olive oil and sauté minced garlic for 1 minute, then add spinach and cook until wilted, about 2-3 minutes.

Lay tortillas flat, layer with grilled vegetables, sautéed spinach, halved cherry tomatoes, crumbled feta, and shredded mozzarella. Fold over.

Grill the quesadillas for about 3-4 minutes on each side until golden brown and crispy.

Remove from the grill and let quesadillas rest for 5 minutes before slicing into wedges.