ROASTED VEGETABLE AND MOZZARELLA QUESADILLAS

Make these luscious quesadillas when you have leftover roasted vegetables. I like them so much that I often roast a batch especially for this recipe. A mixture of eggplant, zucchini and red bell pepper is especially good.

Cook Time: 10 minutes
Serves: 4

	Extra-virgin olive oil
4	(8- to 10-inch) flour tortillas
1⅓	cups shredded mozzarella cheese
1⅓	cups chopped roasted vegetables (see [>])
4	tablespoons coarsely chopped pitted Kalamata olives

1. Preheat the oven to 400°F. Brush a large baking sheet lightly with oil.
2. Place the tortillas on the pan and sprinkle half of each tortilla with ⅓ cup cheese. Top the cheese with a layer of the chopped roasted vegetables and sprinkle each with 1 tablespoon olives. Fold the tortillas over to make half circles and press down lightly.
3. Bake until the tortillas are warm and beginning to color and the cheese is melted, about 5 minutes. Turn with a wide spatula and bake for 5 minutes more. Transfer the quesadillas to a cutting board, cut into wedges and serve.

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Make a Meal

Serve with Shredded Tuscan Kale, Tomato and Avocado Salad ([>]) and Warm Green Bean and Tomato Salad with Mint ([>]).

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