Flour tortillas are generously filled with oven roasted vegetables, a mashed garlic-infused avocado mixture, and melted provolone cheese – a delicious, vegetarian take on quesadillas that I just know you will love!

A dinner you can be proud of.

I hope you will feel a sense of pride as you slice the fresh vegetables that will go in these quesadillas. With so many great flavors, I promise you won’t miss the meat in these vegetarian quesadillas.

A perfect combination of vegetables.

When you roast zucchini, squash, red onion, red bell pepper, and eggplant all at the same time, they are like heaven to your senses. Your house will smell amazing, and the taste is perfect. Pair the roasted vegetables with the avocado mixture and provolone and watch out…you are going to be eating these quesadillas all the time. They are so good. Check out how many vegetables get packed into these quesadillas:

• Zucchini
• Squash
• Red bell pepper
• Red onion
• Eggplant
• Jalapeño
• Avocado

YUM! For real, you have to try these!

Here is what you need:

1 zucchini
1 yellow squash
1 red onion
1/2 eggplant
1 red bell pepper
1 tablespoon extra virgin olive oil
Salt and pepper, to taste
1/2 avocado, mashed
1 tablespoon light mayonnaise
1 jalapeño, seeded and finely chopped
1 garlic clove, minced
5 Olé Xtreme Wellness High Fiber Low Carb 8 inch Wraps, or other 1 WW SP tortillas
5 slices thin sliced provolone cheese
Cooking spray

Here is what you do:

Preheat oven to 400°F.

Slice the vegetables lengthwise to ¼-inch thickness. Place on a baking pan and brush both sides of the vegetables with oil. Season with salt and pepper, to taste. Roast for 15-20 minutes, or until the vegetables are tender.

In a small bowl, combine the avocado, mayonnaise, jalapeño, and garlic.

Spread 1 tablespoon mashed avocado mixture on 1/2 of each tortilla. Divide the vegetables between the tortillas, and top each with 1 slice of provolone cheese, halved.

Fold tortillas over, to make a quesadilla. Place quesadillas on a large skillet or grill pan set to medium heat. Spray top of each quesadilla with cooking spray, flip over, and spray the other side with cooking spray. Cook or grill 3-4 minutes on both sides, or until the tortillas are lightly browned and cheese is melted.

Enjoy!

Makes 5 servings.
One serving is 1 quesadilla.
One serving is 5 Green, 5 Blue, and 5 Purple points.

Print Recipe

5 from 2 votes

Roasted Vegetable & Provolone Quesadillas

5 Green, 5 Blue, and 5 Purple points per serving.

Makes: 5 servings

Calories: 226

Author: Alisha Hughes

Ingredients

• 1 zucchini
• 1 yellow squash
• 1 red onion
• 1/2 eggplant
• 1 red bell pepper
• 1 tablespoon extra virgin olive oil
• Salt and pepper, to taste
• 1/2 avocado, mashed
• 1 tablespoon light mayonnaise
• 1 jalapeño, seeded and finely chopped
• 1 clove garlic, minced
• 5 Olé Xtreme Wellness High Fiber Low Carb 8 inch Wraps or other 1 WW SP tortillas
• 5 slices thin sliced provolone cheese
• Cooking spray

Instructions

• Preheat oven to 400°F.
• Slice the vegetables lengthwise to ¼-inch thickness. Place on a baking pan and brush both sides of the vegetables with oil. Season with salt and pepper, to taste. Roast for 15-20 minutes, or until the vegetables are tender.
• In a small bowl, combine the avocado, mayonnaise, jalapeño, and garlic.
• Spread 1 tablespoon mashed avocado mixture on 1/2 of each tortilla. Divide the vegetables between the tortillas, and top each with 1 slice of provolone cheese, halved.
• Fold tortillas over, to make a quesadilla. Place quesadillas on a large skillet or grill pan set to medium heat. Spray top of each quesadilla with cooking spray, flip over, and spray the other side with cooking spray. Cook or grill 3-4 minutes on both sides, or until the tortillas are lightly browned and cheese is melted.