Directions

1. In a Large bowl toss vegetables in 1 floz extra virgin olive oil & Salt, Pepper mix thoroughly. **Grill or oven roast on a sheet pan this will make a better eating quesadilla by cooking out some of the liquid.
2. Once vegetables have cooled dice 3/8 inch drain and add Mozzarella.
3. Spread 2 T of basil pesto 1/2 inch from the edge of the tortilla.
4. Place 6 oz of veggie mix and cheese on the pesto fold in half and cook until cheese is melty and the tortilla nicely toasted.
5. Remove from heat and cut into 4  pieces.