Veggie Pizza Quesadillas

Saute the vegetables in oil, including the garlic, starting with the onion (it takes the longest). Season with salt and black pepper. Cook about 3 to 4 minutes in a hot pan. Add peppers and cook for 2 to 3 minutes, then add mushrooms and zucchini, along with the Italian seasoning. Cook until the vegetables are soft, but still have some texture.

Lay out the tortillas and spread about 2 tablespoons pizza sauce over each entire tortilla, keeping it about 1/2 inch from the edge all the way around.  Add a large spoonful of vegetables on half of the tortilla and top with approximately 2 tablespoons grated cheese.  OPTIONAL: You can add about 3 to 4 slices turkey pepperoni if you want more “kid appeal”. 

Fold each tortilla in half, covering the filling with the ungarnished half. 

Preheat a griddle to 375 degrees or wipe out the sauté pan used for the vegetables. Spray with cooking spray and pre-heat at medium-high heat.  Cook each tortilla until golden and crisp on both sides. 

This is such a versatile recipe. You can use the veggies you have around the house.  *If you don't have pizza sauce, try salsa and use chili powder instead of Italian seasoning.  Add leftover shredded chicken, beans, etc.  