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In a large nonstick pan, cook red pepper,
zucchini, yellow squash, onion, and mushrooms in
olive oil over medium to medium-high heat for
about 7 minutes, or until just tender. Remove
vegetables from pan.
Coat the same pan with cooking spray, and place
one tortilla in pan. Sprinkle 1/4 cup of cheese
evenly over tortilla, and layer 3/4 cup of the
vegetable mixture over the cheese. Sprinkle
another 1/8 cup of cheese on the vegetables, and
top with a second tortilla. Cook until golden on
both sides, for approximately 2 to 3 minutes per
side. Remove quesadilla from pan, and repeat with
remaining ingredients. Cut each quesadilla into 8
triangles with a pizza cutter. Serve hot.
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