Roasted Veggie Quesadilla

Let's be real. After being a vegetarian for a bit, raw veggies with hummus becomes a little old. I've been shopping at a local grocery store in the valley that specializes in food that is about to expire, has fallen off the truck, or wouldn't sell in a large chain grocery store. It's quite an entertaining way to shop :). This past week I bought on the cusp of expiration. The only way to preserve them was to roast them. I made two meals out of roasted chickpeas and carrots that I wanted to share with you all! Voila, a new way to eat veggies is born. 

                                           
                                   

First off how to roast veggies:

Carrots- On a large baking sprinkle a tablespoon of olive oil. Lay carrots on sheet. Sprinkle carrots with garlic and herbs, onion and minced garlic. Sprinkle chickpeas with curry and dill seeds. 

Bake in oven at 400 for 10-15 minutes (until soft)

Roasted Veggie Quesadilla
1/4 C of Roasted Veggies
3 tbsp Hummus or cream cheese/Tofutti cream cheese
2 small corn tortillas

Spread hummus or cream cheese on one tortiila, add roasted veggies and top with other tortilla
Place quesadilla in an oiled skillet. Brown one side, flip and brown the other. Then Enjoy :)