Roasted Vegetable Quesadillas

Line a baking sheet with aluminum foil and spray with non-stick cooking spray.

Place peppers and onions on prepared baking sheet.  Drizzle with olive oil and toss to coat.  Season to taste with salt and pepper.

Roast at 400 degrees for 30 to 40 minutes or until vegetables are very soft and edges are brown.  Allow to cool briefly.

Meanwhile, prepare rice according to package directions.

Spread half the rice on one tortilla.  Top with 1/2 cup cheese and half the vegetables.  Place in preheated quesadilla maker and top with another tortilla.

Cook 4 to 5 minutes or until tortillas are crispy and golden brown.

Repeat with remaining tortillas, vegetables, rice and cheese.

Cut quesadillas into wedges and serve warm with salsa and sour cream.