Balsamic Veggie Quesadillas

• 4 whole wheat tortillas

Vegetable Filling:

• 1 medium zucchini, sliced
• 1 medium summer squash, sliced
• 1 small red onion, sliced
• 2 garlic cloves, minced
• 1 c. white button mushrooms, sliced
• 1 red bell pepper, sliced
• 2 c. packed baby spinach
• salt and pepper
• 2 tbsp. balsamic vinegar

Spread:

• 4 oz. organic goat cheese
• 10 sun dried tomato pieces, reconstituted in hot water
• 2 tbsp. grated parmesan cheese
• 2 oz. soft tofu
• 10 basil leaves
• Salt and pepper

1. Heat a nonstick skillet over medium heat. Add 1 tbsp. EVOO, zucchini, squash, onion, garlic and bell pepper. Sautee' for 10 minutes, or until vegetables have sweat out all of their moisture. Season with salt and pepper, again, cook out the liquid the salt draws out.
2. While veggies sweat out, put all spread ingredients in a food processor. Pulse until the ingredients are combined and make a spread. Set aside.
3. Add spinach to veggies and toss, again, cook out all of the liquid.
4. Turn heat to high, add balsamic vinegar, glaze veggies, turn heat off.
5. Preheat a large nonstick skillet to medium heat. Spray with nonstick spray. Lay out tortillas, add 1/4 of the spread to each, top each with 1/4 of the veggies. Fold over, place in the skillet. Cook for 4-5 minutes, flip and cook for another 4-5 minutes, or until golden brown.
6. Serve with sour cream and sprinkle with cayenne.

Found On: A Year in the Kitchen