Roasted Vegetable, Goat Cheese, And Spinach Quesadilla With Spicy Tomato Jam

• 2 large whole wheat tortillas (I used a sprouted whole grain)
• small eggplant, cut in 1/4 inch slices
• 1 small patty pan, yellow or zucchini squash, cut in thin slices
• 1 pepper (green, red or Italian frying pepper) cut in big chunks and seeded
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon sea salt
• 4 leaves fresh basil, torn
• 2 ounces fresh goat cheese (chevre)
• 2 tablespoons grated parmesan or romano cheese
• 2-3 tablespoons spicy tomato jam (or scant 1 Tbsp harissa)

1. Place the vegetables on a flat oiled baking sheet. Brush the veggie slices with a mixture of the olive oil, garlic and salt..
2. Roast at 400 until tops are browned, about 30 minutes.rnFlip, brush again, and roast another 20-30 minutes.rnRemove from pan and cool slightly.
3. Heat a large skillet over medium heat and add one tortilla (no oil needed in the pan)rnArrange the vegetables on top in a layer, sprinkle with chopped basil.
4. Top with goat cheese, then a layer of the baby spinach, then sprinkle with the parmesan cheese.
5. Spread the second tortilla with the tomato jam and then place the second tortilla on top, jam facing down. and cook until bottom tortilla is browning and getting crispy, pressing down with your hand or a spatula to make things stick together.
6. Carefully lfip the quesadilla to brown the other side.rnRemove to a plate and cut into four wedges (I use a pizza cutter for this)..
7. Eat one or two wedges hot today, and eat the rest cold or reheated tomorrow for lunch

whole wheat tortillas, eggplant, patty pan, pepper, olive oil, clove garlic, salt, fresh basil, goat cheese, parmesan, tomato

Taken from food52.com/recipes/6929-roasted-vegetable-goat-cheese-and-spinach-quesadilla-with-spicy-tomato-jam (may not work)