Start by preheating your grill to medium heat, around 350°F (175°C). Ensure it's clean and lightly oiled to prevent sticking.

In a mixing bowl, combine sliced zucchini, diced red bell pepper, and sliced red onion. Drizzle with olive oil and sprinkle with salt, pepper, dried oregano, and basil. Toss until veggies are coated.

Place the seasoned vegetables directly onto the grill and cook for 5-7 minutes, turning occasionally until tender and marked.

In a skillet over medium heat, add olive oil and minced garlic. Sauté for 30 seconds until fragrant, then add fresh spinach. Cook until wilted, about 1-2 minutes.

Take a whole wheat tortilla and lay it flat. On half, layer grilled veggies, sautéed spinach, halved cherry tomatoes, feta, and mozzarella cheese. Fold in half.

Carefully place the filled quesadilla on the grill. Cook for 3-4 minutes per side, until crispy and golden, and cheese is melted.

Once grilled, remove from heat and let sit for 5 minutes before slicing into wedges.

Serve warm, perhaps with tzatziki or a fresh salad.