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Roasted Veggie Quesadillas

Deborah, Taste and Tell
  • 50 minutes
  • Serves 4

INGREDIENTS

2

leeks

2 tbsp

olive oil

2 cups

diced sweet potatoes (about 8 oz)

2 cups

small cauliflower florets (about 6 oz)

8 oz

cremini mushrooms, cut into quarters

1/2

large red bell pepper, diced (about 4 oz)

1

medium zucchini, cut into bite sized pieces (about 6 oz)

8

tortillas

1

package (8 oz) Sargento Off the Block Fine Cut Sharp Cheddar Cheese