Quesadillas are a great way to use up the produce you have on hand. I used eggplant and bell peppers in this recipe, but any vegetables that roast well would be delicious. The amount of filling, cheese, and tortillas can be varied to make the desired number of quesadillas. —JenSchall
Preheat the oven to 450°F. Cover a baking sheet with aluminum foil and spray with cooking spray.
Spread the eggplant and bell peppers on the baking sheet. Sprinkle with two cloves of minced garlic, chopped basil, and chopped thyme. Drizzle with olive oil and season with Kosher salt. Use your fingers to mix the ingredients and make sure that they are evenly coated with the olive oil. Roast in the oven for about 25 minutes, turning once.
Meanwhile, in a small sauce pan, heat a small amount of olive oil (about a teaspoon or so) over medium-low heat. Add the remaining tablespoon of garlic and a pinch of red pepper flakes. Cook until the garlic is fragrant. Add the diced tomatoes and the tablespoon of tomato paste. Stir to combine all of the ingredients. Simmer while preparing the quesadillas.
To make the quesadillas, preheat a grill pan (or a skillet) over medium heat. Brush lightly with olive oil. Lay a tortilla in the pan, topping with cheese and the eggplant mixture. Top with a second tortilla and use a panini press (or a weighted baking sheet) to press the quesadilla flat against the pan.
Cook the quesadilla for a few minutes on each side, until the cheese has melted and the tortilla is crispy. Transfer the quesadilla to a cutting board and repeat with the remaining ingredients.
Cut the quesadillas into quarters. Serve the quesadilla wedges with warm spicy tomato sauce. Garnish with fresh herbs, if desired.