Roasted Vegetable Quesadillas *

 1 onion, chopped

1 zucchini, chopped

1 red bell pepper, chopped

1 cup frozen corn, thawed

1 Tbsp olive oil

1/2 tsp ground cumin

4 tomato flour tortillas, burrito size

1 cup shredded cheddar jack cheese

In large bowl, combine vegetables, oil and cumin; toss to coat.  Arrange in a single layer in ungreased baking sheet.  Bake, uncovered, at 425 for 10-15 minutes or until tender.  Reduce heat to 350.  Divide vegetable mixture evenly between 2 tortillas.  Sprinkle with cheese.  Top with remaining tortillas.  Place on ungreased baking sheet; bake for 8-10 minutes or until cheese is melted.  Cut each quesadilla 4-6 wedges.