📖 Instructions

1. Begin by preparing your ratatouille. If you already have some made, great! If not, don't worry, it’s easy. Dice one medium eggplant, one zucchini, one yellow squash, one red bell pepper, and one onion. Mince two cloves of garlic.
2. In a large skillet, heat two tablespoons of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
3. Add the eggplant, zucchini, yellow squash, and bell pepper to the skillet. Season with salt, pepper, and a pinch of dried thyme and oregano. Cook, stirring occasionally, until the vegetables are tender, about 15-20 minutes. If the vegetables start to stick, add a splash of water or vegetable broth.
4. Stir in one can (14.5 ounces) of diced tomatoes, undrained. Bring the mixture to a simmer and cook for another 10 minutes, allowing the flavors to meld together. Taste and adjust seasonings as needed. Remember, a good ratatouille is all about balance.
5. While the ratatouille simmers, grate about 2 cups of your favorite cheese. I like to use a combination of mozzarella and cheddar for a good melt and flavor, but Monterey Jack or pepper jack would also be delicious. If you like some added warmth, try a pinch of red pepper flakes!
6. Now it’s time to assemble the quesadillas. Lay out your tortillas on a clean surface. Sprinkle half of each tortilla with cheese, then spoon a generous amount of ratatouille over the cheese. Top with another sprinkle of cheese.
7. Fold the tortillas in half, pressing down gently to seal. You can also use two tortillas per quesadilla, laying the ratatouille and cheese between them like a sandwich. I kinda like the first method better though.
8. Heat a large skillet or griddle over medium heat. Lightly brush the outside of each quesadilla with olive oil or cooking spray. This will help them get golden and crispy.
9. Place the quesadillas in the skillet, being careful not to overcrowd. Cook for about 3-4 minutes per side, or until the tortillas are golden brown and the cheese is melted and gooey. Keep an eye on them to prevent burning!
10. Remove the quesadillas from the skillet and let them cool for a minute or two before slicing into wedges. Serve immediately with your favorite toppings, such as sour cream, salsa, guacamole, or a dollop of plain Greek yogurt. Yum!