Begin by slicing the zucchini into 1/4-inch thick rounds and cutting the eggplant into similar-sized pieces. Sprinkle the eggplant with salt to draw out any bitterness, letting it sit for about 10 minutes. Meanwhile, core and slice the red peppers into strips, and peel and cut the red onion into rings. Position the vegetables so they’re ready for grilling.

Preheat your grill to medium-high, aiming for about 400°F (200°C). Brush the sliced vegetables lightly with olive oil and season them with salt and pepper. Grill each side for 4-5 minutes, until they are tender and have nice char marks. Remove from the grill and let them cool slightly.

On a clean surface, take a tortilla and spread 2 teaspoons of BBQ bruschetta spread on one half. Layer on a generous portion of the grilled vegetables followed by a handful of vegan mozzarella cheese. Carefully fold the tortilla in half to encase the filling. Repeat this process with the remaining tortillas.

Heat a skillet over medium heat and lightly brush it with olive oil. Place one folded quesadilla in the skillet and cook for about 3-4 minutes on one side, or until golden brown and the cheese begins to melt. Carefully flip and cook for an additional 3-4 minutes on the other side.

Once cooked, remove the quesadillas from the skillet and place them on a cutting board. Cut each quesadilla into wedges for easy serving. Serve warm alongside fresh salsa or guacamole.