Veggie Quesadillas

• whole wheat flour tortillas.
• Monterrey Jack cheese, shredded.
• green peppers, red peppers, yellow peppers, Japanese eggplant, zuchini, anaheim chiles, red onions, avocados, cilantro,tomatoes, salt, pepper, garlic, olive oil

1. Cut peppers and chiles (you may use canned chiles also)in strips, slice onions in rounds and separate, slice zuchini and eggplant in rounds. Mince garlic.
2. Add a tablespoon or two of olive oil to frying pan, saute vegetables and garlic until just limp. Add the zuchini and eggplant last so they won't get mushy. Salt and pepper to taste.
3. Heat the griddle on the stove top or heat outside grill.
4. Brush tortilla with olive oil, place on grill or griddle, sprinke with cheese, add a layer of vegetables, top with another tortilla that has also been brushed with olive oil. Cook on one side until tortilla is toasted and cheese is slightly melted. Flip over and toast the other side as well. Remove from griddle, cut in fourths and garnish with avocado slices, cilantro, and chopped tomatoes.

whole wheat flour tortillas, cheese, green peppers

Taken from www.epicurious.com/recipes/member/views/veggie-quesadillas-1209361 (may not work)