Goat Cheese ‘N’ Veggie Quesadillas

• 1 small eggplant, peeled, quartered and cut into 1/2-inch slices
• 1 medium zucchini, cut into 1/4-inch slices
• 1 medium sweet red pepper, chopped
• 1 medium onion, chopped
• 1/4 cup chopped ripe olives
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1 tablespoon minced fresh cilantro
• 1/2 cup crumbled goat cheese
• 8 whole wheat tortillas (8 inches)

1. 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 400u0b0 for 35-40 minutes or until tender, stirring once. Stir in cilantro.
2. Spread 1 tablespoon goat cheese over one side of each tortilla. Place two tortillas, plain side down, on an ungreased
3. ; spread each with 2/3 cup vegetable mixture. Top each with another tortilla. Repeat. Bake at 400u0b0 for 5-10 minutes or until golden brown. Cut each quesadilla into six wedges. Serve warm.

eggplant, zucchini, sweet red pepper, onion, chopped ripe olives, garlic, olive oil, lemon juice, chili powder, cayenne pepper, fresh cilantro, goat cheese, tortillas

Taken from www.tasteofhome.com/recipes/goat-cheese-n-veggie-quesadillas/ (may not work)