Prep Time

20 min

Total Time

20 min

Calories per serving




Ingredients (11)
  • 1/2 red onion, chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 Japanese eggplant, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons plus 2-1/2 teaspoons extra virgin olive oil, divided
  • salt and pepper, to taste
  • 1 can (8 oz.) DOLE® Crushed Pineapple, well drained
  • 5 medium size whole wheat flour tortillas
  • 2 cups shredded Cheddar cheese
  • 1/3 cup chopped fresh cilantro, optional garnish
  1. Preheat oven to 425°F. Line a baking sheet with foil. Combine vegetables in a large bowl and drizzle with 2 tablespoons olive oil. Toss well to coat. Spread vegetables on sheet pan and season with salt and pepper. Roast 20 minutes.
  2. Divide vegetables, pineapple, and cheese between torillas. Fold quesadillas in half.
  3. Heat a skillet over medium heat and add 1/2 teaspoon olive oil. Place quesadilla in pan, and cook for 2-3 minutes on one side, or until browned. Flip and cook on the other side for 1-2 minutes or until browned. Repeat with remaining 4 quesadillas.
  4. Slice, garnish with cilantro, and serve.

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