Prepare all ingredients.

In a heavy-bottomed pan, heat oil and sauté spring onions, carrots, and zucchini until slightly softened.

Add red cabbage and salt. Stir and cover, cooking until vegetables are firm but cooked.

Add cumin powder and Tabasco sauce. Stir to combine and set aside.

In a large mixing bowl, add flour and salt. Mix well.

Gradually add water and knead to form a firm, smooth dough.

Drizzle oil on top and knead again to make a non-sticky dough.

Divide the dough into lemon-sized balls and set aside.

Dust a ball in flour and roll into an 8-inch tortilla.

Preheat a pan over medium heat and place the rolled-out dough on the pan.

Press, flip, and turn the tortilla until cooked on both sides. Press around the edges to ensure even cooking.

Alternatively, place it on a gas flame to puff like phulka.

Once the tortillas are cooked, turn the heat to low.

Add a few tablespoons of the roasted vegetables to one side of the tortilla.

Evenly spread grated cheese on top.

Fold the empty side of the tortilla over the filled side to make a semi-circle.

Press it down, drizzle oil, and cook the quesadilla until golden and crisp on both sides.

Serve the Roasted Vegetable Quesadilla along with Greek Yogurt Dip for a quick weeknight dinner or as a snack.