Farmer's Market Vegetarian Quesadillas

1/2 c. chopped red bell pepper

1/2 c. chopped zucchini

1/2 c. chopped yellow squash

1/2 c. chopped red onion

1/2 c. chopped mushrooms

(Other vegetables like eggplant, spinach, or black beans may be used/substituted)

1 tbs. olive oil

cooking spray

6 whole wheat tortillas

1 1/4 c. shredded reduced-fat sharp cheddar cheese

Preheat oven to 425 degrees F.

In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender.  Remove vegetables from pan.

Brush one side of tortillas with olive oil, then place oil side down on a baking sheet.  Sprinkle 1/4 c. cheese evenly over tortilla, and layer 3/4 c. of the vegetable mixture over the cheese.  Sprinkle another 1/8 c. of cheese on the vegetables.  Fold over.  Bake for about 5 minutes.