TIP: If you want to make these gluten free (I do) you can use corn tortillas. The ones made by Whole Foods in the refrigerator section work really well. I've used other ones and they are a bit challenging to keep together... Wheat quesadillas work great as well.
What you'll use from your bag:
-Eggplant
-Squash
-Sweet Onion
-Carmen Pepper
-Hot Pepper
-Parsley
*1 of each of these items will make 2-3 quesadillas
What else you'll need:
-Olive Oil
-Tortillas (either wheat or corn (gluten free))
-Shredded Cheese (any you like, if you're a vegan try almond cheese)
-Salt, chili powder (any seasoning you like)
-Salsa and avocado or guacamole are great toppings
First, prepare:
-Slice the eggplant and squash in half length wise and then chop in half moons
-Julianne cut the onions (or however you like)
-Slice the peppers to your liking
-Chop a bunch of parsley
Then, saute
-In a splash of olive oil saute the onions for a couple minutes
-Then add the eggplant (another 3 minutes or so with a closed lid)
-Add the peppers and squash and saute another 2 minutes until the veggies are all tender
-Sprinkle in salt and chili powder and stir to combine
-Remove from heat and transfer to a bowl
Prepare Quesadillas
-Heat a small amount of olive oil on medium heat in a saute pan big enough for your tortillas
-Place 1 tortilla on a large plate or cutting board and arrange an equal amount of your veggie mixture on top with some parsley, sprinkle with cheese, and then place a second tortilla on top
-Gently place your quesadilla in the heated pan and cook for 2-3 minutes on medium heat or until slightly browned on the bottom and somewhat sturdy, then flip (you gotta have some guts to keep it together here)
-Cook another 2-3 minutes
-Repeat if making more than one. If I'm making a bunch for a group, I turn the oven on low and place the cooked ones on a cookie sheet so they stay warm until I can serve them together.
Enjoy
