Directions
Step 1
Preheat oven to 375 degrees Fahrenheit.
Step 2
Mix balsamic vinegar, olive oil and Italian seasoning in a bowl.
Step 3
Spread sweet potato, eggplant, zucchini and sweet pepper slices in a single layer on a cookie sheet. Cover with balsamic vinegar, olive oil and Italian seasonings mixture.
Step 4
Put in the oven and roast for about 30 minutes at 375.
Step 5
In a hot skillet, without any oil, layer half of a tortilla with cheese, spinach, roasted vegetables and sun-dried tomatoes.
Step 6
Top with more cheese, fold your tortilla in half and cook until it is crispy on both sides. Transfer to a plate, serve with the remaining roasted vegetables, and enjoy your delicious quesadilla!