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Grilled Vegetable Quesadillas


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2 medium zucchini or yellow squash, cut lengthwise into 1/4"-thick slices

1 small onion, cut into 1/4"-thick slices

1 small red bell pepper, cut into thick strips

2 ounces fat-free cream cheese, softened

1 tablespoon chopped parsley or fresh cilantro

2 teaspoons lime juice

1/4 teaspoon ground cumin hot-pepper sauce

1 cup (4 ounces) shredded low-fat cheddar cheese

8 corn tortillas (6" diameter)

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