Veggie Quesadillas

These are inspired by my friend Tracy.

1 small yellow squash, cut into matchstick sized pieces

1 small zucchini, cut into matchstick sized pieces

2 carrots, cut into matchstick sized pieces

1 bell pepper, cut into matchstick sized pieces

1/2 red onion, sliced very thinly

2 garlic cloves, minced

1/2 cup chopped mushrooms

8 tortillas

2 Tb. butter

2 cups cheese (depending on preference, you may use cheddar, monterey jack, pepper jack etc. I like to use a blend of mozzarella and goat cheese, or sometimes feta)

2- 4 stems fresh thyme

salt and pepper to taste

optional: top with tomatoes, fresh herbs

In a large skillet, heat olive oil over a medium heat. Saute onions for 6 minutes, or until soft. Add garlic and carrots, saute for another 2 minutes. Add squash, zucchini, bell pepper and mushrooms. Sprinkle with salt and pepper. Saute for another 2 minutes. Remove from pan and wipe clean with a paper towel. Return to burner. Put 1 tortilla on skillet sprinkle with 1/4 cup of cheese, 1/4 of veggie mixture and another 1/4 cup of cheese. Sprinkle thyme leaves over cheese and cover with a second tortilla. Heat for about 3-4 minutes a side, or until cheese is melted. Cut with a pizza cutter and serve. You may also cook the quesadillas in the oven. Preheat oven to 450. assemble quesadillas the same way, just make sure to spray the pan with cooking oil. bake quesadillas for about 8 minutes. No need to flip.