Place a griddle pan/skillet over a medium high heat and add the olive oil.
1 tbsp olive oil
Preheat the oven to 400F/205C/Gas Mark 6 and line a baking tray with greaseproof paper/parchment.
Add the zucchini/courgette, garlic, sliced bell pepper and sweetcorn to the griddle pan. Add a pinch of salt and pepper and stir to combine. Cook for 4 minutes or until everything has softened. When ready, remove from the heat.
2 cloves garlic, 165 g sweetcorn, 1 large zucchini, 1 large red bell pepper, salt, pepper
Place 4 tortillas in a line and spread a 1/4 of the pesto equally on each one.
120 g pesto, 8 large Flour tortillas
Spoon a ¼ of the vegetables of top of each tortilla and gently spread.
Sprinkle the grated cheese together with the chopped cilantro over each tortilla and lay the remaining tortillas on top.
240 g cheddar cheese, 1/3 bunch cilantro
Carefully place the quesadillas onto the baking tray and place in the oven on the middle shelf for 8 minutes or until the cheese has melted to perfection.