ROASTED VEGETABLE QUESADILLAS

large onion chopped

yellow squash chopped

zucchini chopped

mushrooms chopped

     balsamic vinegar

olive oil

salt & pepper

dry herbs to taste

minced garlic

8 soft flour tortillas

2 cups Mexi-cheese, shredded

     In a sided jelly-roll pan place desired vegetables, salt & pepper, and soak with balsamic vinegar.  Drizzle a little olive oil over veggies and add minced garlic and dry herbs to taste.  In 500 degree oven roast vegetables until they are dry, stirring every 5 minutes to keep them from burning.  Lay 4 tortillas on baking sheets; Layer each with Mexi-cheese and roasted vegetables.  Top with the other 4 tortillas and bake in 425 degree oven for 5 to 8 minutes to toast tortillas and melt cheese.  Slice Quesadillas and serve with salsa and sour cream.