Roasted Vegetable Quesadillas
1 medium zucchini, chopped
1 medium sweet red pepper, chopped
1 cup frozen corn, thawed
1 tablespoon olive oil
1/2 teaspoon ground cumin
4 flour tortillas (10 inches)
1 cup (4 ounces) shredded Mexican cheese blend
Chop up the vegetables and place them in a large bowl. Stir the vegetables and then add olive oil and ground cumin. Toss the vegetables to coat them.
Arrange the vegetables on a single, ungreased baking sheet. Place the uncovered baking sheet in a 425 degree Fahrenheit oven for about 10 to 15 minutes or until they are tender. Reduce the heat to 350 degrees Fahrenheit.
Remove the vegetables from the oven and divide them evenly between tortillas. Spread the vegetables to even them out across the tortilla. Sprinkle the vegetables with cheese and then add the second tortilla.
Place the tortillas back onto the ungreased baking sheet. Bake the tortillas for about 10 minutes or until the cheese has melted.
Remove the tortillas from the oven and cut the quesadillas into six even wedges. Serve with sour cream, salsa, olives and guacamole.