Roasted Vegetable Quesadillas

½ medium zucchini (approximately 4 ounces), cut into ½” dice ½ red bell pepper (approximately 3 ounces), cut into ½” dice ½ yellow pepper (approximately 3 ounces), cut into ½” dice 1 jalapeno pepper, seeded and finely chopped ½ medium onion (approximately 2 ounces), sliced 2 garlic cloves, smashed and peeled 2 teaspoons olive oil ¼ teaspoon kosher salt ¼ teaspoon freshly ground pepper ½ cup corn 2 tablespoons cilantro, roughly chopped 2 ounces Monterey Jack 2 ounces Cheddar 8 10-inch flour tortillas cooking spray 1 tablespoon olive oil

Calories 334 (31% from fat) • carb.47g • pro. 11g • fat 12g • sat. fat 4g • chol. 14mg • sod. 631mg • calc. 207mg • fiber 4g

Preheat Cuisinart Toaster Oven Broiler to 400°F with rack in position “A”. Toss the zucchini, peppers, onion, garlic, olive oil, salt and pepper together in a mixing bowl. Place vegetables on the baking pan. Bake in toaster oven until vegetables are soft and browned, about 20 minutes. When vegetables are roasted, return to mixing bowl and toss with the corn and chopped cilantro. Fit Cuisinart Food Processor with the shredding disc. Shred the Monterey Jack and Cheddar. Assemble quesadillas. Line up 4 tortillas on a work surface. Place even amounts of the vegetable mixture on each tortilla, continue placing even amounts of shredded cheese on each. Line baking pan with foil and spray with cooking spray. Place 2 quesadillas on baking pan and brush the tops lightly with oil. Bake quesadillas at 400°F for about 6 to 6:30 minutes, until tops are golden and cheese is melted. Cut quesadillas into quarters and serve with salsa, guacamole, and sour cream.