Roasted Vegetable Quesadillas (Serves 4-5)

·         2-3 red potatoes-cut into big cubes/triangles

·         1 small onion- cut into bite sized pieces

·         1 red or green bell pepper, cut into bite sized chunks

·         1 zucchini/summer squash, cut into bite sized chunks

·         1 Tbsp olive oil

·         1 tsp minced garlic

·         ½ tsp dried oregano

·         ½ tsp salt

·         ¼ tsp pepper

·         4-5 flour tortillas (best with whole wheat)

·         1 cup grated cheddar cheese

Preheat oven to 425.

Toss all of the cut veggies with olive oil, garlic, oregano, salt and pepper until evenly coated. Spread them on a large baking sheet in a single layer. Roast in the oven until the potatoes are tender and beginning to brown, about 25-30 minutes.

Heat a lightly oiled (I use Pam) skillet on medium heat. Place tortilla in skillet. Pile about ¼ of the veggies on the tortilla as it heats up, add ¼ c cheese, close and cook for 1-2 minutes, then flip it (this is the tricky part) cook another 2 minutes and serve!

Jared likes them with sour cream and salsa/Tabasco sauce. I like them plain.

Source: Moosewood Cookbook