1

Preheat oven to 200°C. Combine ricotta and pesto in a bowl. Season with pepper.

2

Preheat a chargrill on medium-high. Spray both sides of capsicum with olive oil spray. Cook on grill for 5 minutes each side or until tender. Set aside for 10 minutes to cool. Cut into 1cm-thick strips.

3

Meanwhile, cook the pumpkin on grill for 7-8 minutes each side or until tender. Transfer to a plate. Cook tortillas for 1 minute each side or until heated through.

4

Line a baking tray with non-stick baking paper. Place 2 tortillas on tray and spread with half the ricotta mixture. Top with half the capsicum, pumpkin, spinach and cheddar. Repeat layering with tortillas and the remaining ricotta mixture, vegetables and cheddar. Top with remaining tortillas. Bake for 10 minutes or until heated through. Cut quesadillas in half and serve with mixed salad leaves.