Preheat your grill to medium heat, aiming for about 350°F. Clean the grates and brush them lightly with olive oil.

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

Place the seasoned vegetables directly onto the grill. Cook for 5 to 7 minutes, turning occasionally until tender and marked. Remove and let cool slightly.

In a skillet over medium heat, add olive oil. Add minced garlic and sauté for about 30 seconds. Toss in spinach and cook until wilted, about 1 to 2 minutes.

On each tortilla, layer grilled veggies, sautéed spinach, halved cherry tomatoes, feta, and mozzarella. Fold to seal the fillings inside.

Return the quesadillas to the grill. Cook for 3 to 4 minutes on each side until crispy and golden brown.

Let the quesadillas rest for a few minutes before slicing into wedges. Serve warm with dips like tzatziki or hummus.