fit and healthy with ''Roasted Vegetable Quesadillas''

3 (8-inch) of flour tortillas
7 1/2 ounces of Gouda cheese (grated)
2 whole mild green of chilies
3 ounces of thick red onion (slice, grilled, 3/4-inch diced)
1/2 ounces of (1/4-inch thick) (zucchini slices, grilled, 3/4-inch diced)
1 1/2 ounces of (1/4-inch thick) (eggplant slices, grilled, 3/4-inch diced)
ounces of red or yellow peppers (roasted, 3/4-inch diced)
1 tbsp. of cilantro leaves
1 tbsp. of vegetable oil
1 green leaf
1 ounce of romaine lettuce (1/4-inch julienned)
2 ounces of guacamole
2 ounces of sour cream
2 ounces of salsa
1 whole black of olive
1/2 ounce of green onions (chopped)
2 teaspoons ancho chile sauce (squeeze bottle)
2 teaspoons barbecue sauce (squeeze bottle)