Quesadillas make quick meal of heap of veggies, or leftovers

Weeknight cooks love the versatility and ease of quesadillas. Construction is simple — two flour tortillas sandwiched around a bunch of fillings, then skillet toasted — and they can be made with just about any ingredients you have on hand.

In fact, quesadillas are a great way to use up an abundance of produce or any leftovers you have kicking around. The trick is just to make sure that none of the ingredients are watery. Leftover roasted vegetables, for example, should be drained in a mesh strainer before being added to a quesadilla. Watery raw vegetables, such as tomatoes or the zucchini used in this recipe, should be lightly salted and briefly drained.

We'll even throw the occasional leftover cooked grain into a quesadilla.