Roasted Vegetable Quesadillas

Lately I have been craving vegetables - crazy but definitely not a bad thing!  This week I was contemplating putting together vegetable enchiladas but I wanted something quicker to make - so quesadillas it was. These would be great to serve as a snack during a football game!

Vegetables used:
Eggplant
Red Pepper
Orange Pepper
Yellow Pepper
Grape Tomatoes
Minced Garlic
Basil

Slice the Eggplant, Red Pepper, Orange Pepper, Yellow Pepper and Tomatoes into thins slices. Fold aluminum foil on a baking sheet then add the vegetables. Drizzle olive oil over all the vegetables; sprinkle garlic and basil on top and bake at 400F for 30 minutes.



At this point, once the vegetables are done, you really could eat them by themselves, add them to a spinach or arugula salad or even add them to pita bread. I chose to make quesadillas so I could also add in my favorite food group - cheese and sour cream. Yes, in my life, they are their own food group.

I placed a wheat tortilla on the skillet; then added shredded white cheddar cheese; then the roasted vegetables until the tortilla seemed crisp. I then added the top tortilla, and flipped it until both sides were nice and crispy.


For the sour cream, I squeezed in some lime juice to give it a little kick.

Enjoy!