1 medium onion, chopped 1 medium zucchini, chopped 1 medium sweet red pepper, chopped 1 cup frozen corn, thawed 1 tablespoon California Olive Ranch® Olive Oil 1/2 teaspoon ground cumin 4 tomato flour tortillas (10 inches) 1 cup (4 ounces) shredded Mexican cheese blend Guacamole, sour cream, salsa and sliced ripe olives, optional

In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°.
Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted.
Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired. Yield: 1 dozen.