Go Back
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.