Ingredients
1 small eggplant, peeled, quartered and cut into 1/2-inch slices1 medium zucchini, cut into 1/4-inch slices1 medium sweet red pepper, chopped1 medium onion, chopped1/4 cup chopped ripe olives2 garlic cloves, minced2 tablespoons olive oil1 tablespoon lemon juice1/2 teaspoon chili powder1/2 teaspoon cayenne pepper1 tablespoon minced fresh cilantro1/2 cup crumbled goat cheese8 whole wheat tortillas (8 inches)
Preparation
Place the first six ingredients in an ungreased 15x10x1-in. baking pan. Combine the oil, lemon juice, chili powder and cayenne; drizzle over vegetables and toss to coat. Bake, uncovered, at 400° for 35-40 minutes or until tender, stirring once. Stir in cilantro.
Spread 1 tablespoon goat cheese over one side of each tortilla. Place two tortillas, plain side down, on an ungreased baking sheet; spread each with 2/3 cup vegetable mixture. Top each with another tortilla. Repeat. Bake at 400° for 5-10 minutes or until golden brown. Cut each quesadilla into six wedges. Serve warm.
