5 Tbsp. Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil, divided
4 soft taco size tortillas
1/2 cup shredded part-skim mozzarella cheese
8 Kalamata olives
Brush zucchini and red pepper with 1 tablespoon Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil and grill until tender. Remove to cutting board and cut into bite-size pieces; set aside.
Brush one side of tortillas with 2 tablespoons of the remaining Mayonnaise Dressing. Arrange grilled vegetables evenly over half of each tortilla. Sprinkle vegetables evenly with cheese and olives. Fold tortillas in half over filling .
Brush outside of tortillas evenly with remaining 2 tablespoons Mayonaise Dressing. Grill turning once, until golden and cheese is melted, about 2 minutes. Cut each quesadilla into 2 wedges.