Feel Comforted: Roasted Veggie Quesadillas

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These quesadillas have a snack-like quality, but they are full of freshness and life. YUM!


  • 1 red, yellow or orange bell pepper, sliced
  • 1 jalapeño, sliced (adds spiciness, optional)
  • 1 small zucchini, sliced
  • 1 medium red onion, sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 4 (8 inch) wheat tortillas
  • 1 cup shredded cheddar cheese
  • Olive oil cooking spray


Preheat oven to 425°.

Combine the veggies, olive oil, salt and pepper on a large baking tray, and toss well to coat. Bake 25 minutes, until the vegetables are lightly browned.

Divide the vegetables into fourths on the baking tray.

Coat a medium skillet with cooking spray, and raise the temperature to medium-high.  Add a tortilla to the pan, and spoon one-fourth of the veggies over half of the tortilla.  Top with ¼ cup of cheese.  Fold the tortilla in half.  Allow the folded tortilla to cook for 1-2 minutes per side (watching closely to avoid burning), until browned.

To serve, cut the quesadilla in half.

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