Wash and dry all produce. Preheat oven to 400°. Halve, peel, and thinly slice onion. Finely chop 2 TBSP onion and set aside in a small bowl. Core, seed, and thinly slice bell pepper. Halve the zucchini lengthwise, then slice into half-moons.

Toss zucchini, sliced onions, and bell peppers on a baking sheet with a drizzle of olive oil, the oregano, and a pinch of salt and pepper. Bake until softened and slightly caramelized, 12-15 minutes.

Finely chop cilantro. Core, seed and dice tomato. Halve lime. Stir tomatoes, cilantro and a squeeze of lime in the bowl with the chopped onions. Season to taste with salt and pepper.

In another small bowl, combine mayonnaise and chipotle chili powder (start with a little and go up from there).

Remove veggies from oven, and increase heat to 450°. Drizzle one side of each tortilla with olive oil. Set two tortillas oil-side down on a baking sheet, and spread each with 1 tsp chipotle mayo. Top with some roasted veggies and mozzarella cheese. Cover with another tortilla, oil-side up. Toast until melted and crisp, 3-5 minutes per side

Toss remaining veggies with arugula, a squeeze of lime, and a drizzle of olive oil in a large bowl. Season with salt and pepper. Slice quesadillas into wedges, and serve with pico de gallo and salad. Enjoy!