Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and thinly slice onion. Finely chop slices until you have 2 TBSP chopped onion; set aside in a small bowl. Core, seed, and remove ribs from bell pepper, then thinly slice. Halve zucchini lengthwise, then slice into thin half-moons.

Toss zucchini, sliced onion, bell pepper, oregano, and a drizzle of olive oil on a baking sheet. Season with salt and pepper. Roast in oven until softened and lightly browned, 12-15 minutes.

Finely chop cilantro. Core, seed, and dice tomato. Halve lime. Add tomato, cilantro, and a squeeze of lime to bowl with chopped onion and toss to combine. Season with salt and pepper.

In another small bowl, combine mayonnaise and chipotle powder (to taste—start with a pinch and go up from there).

Once veggies are done, remove from oven and increase oven temperature to 450 degrees. Brush a drizzle of olive oil on one side of each of four tortillas (we sent more). Place two tortillas on a second baking sheet, oiled side down. Spread a bit of chipotle mayo on each. Top with mozzarella and a small amount of roasted veggies (save some veggies for salad). Cover with remaining tortillas, oiled side up.

Bake quesadillas until cheese melts and tortillas crisp, 6-10 minutes, flipping halfway through. In a large bowl, toss remaining roasted veggies with arugula, a squeeze of lime, and a drizzle of olive oil. Season with salt and pepper. Slice quesadillas. Serve with pico de gallo and salad on the side.