1. Preheat oven to 400 degrees. On a cooking sheet sprayed with nonstick spray or a silicone mat, spread out all the sliced veggies in an even layer. Drizzle olive oil, cumin, onion, garlic, salt, and pepper over top all the veggies. Use your hand or tongs to mix the veggies in the spices and oil to cover all.

2. Roast veggies in the oven for 20-30 minutes until veggies are soft and starting to get a slight char on them. Remove from oven and set aside.

3. In a large skillet on medium high heat, add about 1 Tablespoon of vegetable oil to the pan. Once oil is hot, assemble the quesadillas.

4. Place one tortilla down and then layer the roasted veggies in a layer and then sprinkle the shredded cheese over the veggies and then place another tortilla on top of the veggies.

5. Place the entire tortilla/veggies into the hot pan. Cook for about 2 minutes or until the tortilla starts to turn golden brown, flip quesadilla and cook on the other side as well. Remove from the pan and set aside and continue with the remaining veggies and tortillas.

6. Cut the quesadillas and serve with your favorite toppings like sour cream, salsa, avocado, jalepeno.